This is post #6 in a 3 week series of Girl Scout Cookie-inspired recipes!

Click here to view all of the recipes in this series.

Samoas Popcorn |

Today, I finalllllllllly wrote the acknowledgments for my cookbook, Party Popcorn!

Which means… it's done. It's done! *happy dance*

And I know that this post would be an incredibly timely one to pour my guts out about how much I appreciate you all and how I couldn't have written a book without your support (seriously, I couldn't have). But it's been a day full of last minute edits and even some 11th hour recipe testing (ahhhh!), and I'm a little pooped out.

But I gushed a bit about you in the acknowledgments. Totally. You'll just have to take my word for it until you can see it for yourself (updates soon, I promise)! So how about instead of telling you how grateful I am for your readership…. can I offer you some Samoas Popcorn adapted from a recipe in my book instead?

I mean– it's basically the same sentiment:

you're awesome. I made this popcorn for you.

Just like the dip I made yesterday, this popcorn doesn't have any actual Samoas in it (don't let the photos fool you, those cookies are just props ;). But it's full of all the same flavors: caramel, shortbread, toasted coconut, and chocolate drizzle.

Samoas Popcorn |

Products I used in the making…

what i used 3

Samoas Popcorn |

Samoas Popcorn


  • 8 cups bags popped popcorn
  • 6 tbsp. butter
  • 3/4 cup brown sugar
  • 3 tbsp. corn syrup
  • 1/4 tsp. vanilla
  • 1/4 tsp. baking soda
  • 1 cup toasted coconut
  • 10 shortbread cookies, crumbled
  • 1/4 cup melting chocolate, melted


  1. Preheat the oven to 300ºF. Line a baking sheet with parchment paper or a silicone baking mat.
  2. Pour the popcorn into a large bowl, and make sure all of the unpopped kernels have been removed. Add the coconut and crumbled cookies to the popcorn. Set aside.
  3. In a medium saucepan over medium heat, stir together the butter, corn syrup, and brown sugar until the butter has melted and it reaches a slow bubble. Stop stirring and allow the mixture to boil for 4 minutes.
  4. Remove from the heat immediately, and mix in the vanilla extract and the baking soda (the baking soda will bubble up a bit).
  5. Pour the caramel mixture over the popcorn. Using a large rubber spatula, gently stir to coat.
  6. Spread the popcorn evenly onto the prepared baking sheet.
  7. Bake the popcorn for 10 to 15 minutes. A 10-minute bake will yield a chewy caramel corn, while a 15-minute bake will yield a crunchy caramel corn.
  8. Let cool in the pan for about 10 minutes before drizzling with chocolate. Allow chocolate to cool and harden before transferring to a bowl and serving.
  9. Serve chewy caramel popcorn immediately. Crunchy caramel popcorn may be stored in an airtight container for up to one week. Let cool completely before packaging.

Don't miss a bite!

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