Step 1

After your popcorn is popped according to the package instructions set it aside in a large bowl.

Step 2

Put coconut in cold skillet and heat to medium low.

Step 3

It will take 10-15 minutes or so for it to toast up, but please watch it carefully because once it starts to brown it will go fast.

Step 4

Once it is a light golden color remove from heat and set aside.

Step 5

Now, if you are adding the Samoas, chop your cookies into small bit-sized pieces.

Step 6

Set aside.

Step 7

On your counter or a nearby table line a few sheets of wax paper so you can spread you popcorn onto it when mixing the caramel. You don’t have to do this, but it makes it easier.

Step 8

To make the caramel combine the butter, brown sugar, water and corn syrup in a medium saucepan.

Step 9

Whisk ingredients to together and bring to a boil.

Step 10

Preheat your oven to 200°

Step 11

Boil without stirring for approx 5 minutes until candy thermometer reads 250°. If you don’t have a candy thermometer, 5 minutes is just about the right amount of time, don’t worry too much.

Step 12

Remove from heat and immediately whisk in your baking soda and vanilla.

Step 13

Now watch as your caramel does all sorts of sciencey things…gets lighter and bubbles/foams up a bit.

Step 14

Pour your caramel over your popcorn and stir until it’s all coated.

Step 15

Now pour you popcorn on you waxed paper and sprinkle your toasted coconut on top of popcorn evenly.

Step 16

Leave your wax paper out, you will need it again!

Step 17

In a large roasting pan or baking sheet bake your popcorn in oven for 45 minutes, stirring every 15 minutes.

Step 18

Now spread you popcorn back onto the wax paper and sprinkle your chopped cookies evenly on top.

Step 19

Melt your semi-sweet chocolate in microwave on 50% power in 30 second intervals until melted, stirring each time.

Step 20

Drizzle your melted chocolate on top of cookies and popcorn. Let the chocolate set and break apart.