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1
To toast coconut: Preheat oven to 300 F. Spread coconut in an even layer on a baking sheet.
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2
Bake in a 300 F oven for 20 minutes, stirring every 5 minutes to prevent coconut from burning.
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3
Remove coconut from the oven.
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4
Lower the oven temperature to 250 F.
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5
Microwave the popcorn according to package directions.
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6
Pour popcorn into a large bowl, but remove all up popped kernels.
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7
Into the bowl of popcorn add toasted coconut and chopped cookies.
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8
In a saucepan, melt butter butter over medium heat.
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9
Then add brown sugar, corn syrup and salt.
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10
Bring to a slow boil, stirring constantly.
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11
Boil 4 minutes without stirring, while mixture bubbles.
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12
Remove from heat and stir in baking soda and vanilla.
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13
Drizzle caramel over popcorn stirring to coat.
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14
Pour popcorn mixture onto a large baking dish or two baking sheets.
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15
Bake popcorn in a 250 F oven for 1 hour.
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16
Stir popcorn every 15 minutes.
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17
In a microwave safe bowl, melt chocolate in 30 second intervals stirring in between each interval and continuing until melted.
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18
Drizzle over the entire batch of popcorn.
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19
Let popcorn cool completely before breaking apart.
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20
Store in an airtight container.
