Girl Scout Samoa Cookies (Copycat)

Total Time
35mins
Prep
15 mins
Cook
20 mins

We love this recipe. Great copycat of the original GS cookie.(Prep time allows for time needed to toast coconut in the oven).

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Ingredients

Nutrition

Directions

  1. Place each shortbread cookie in cup of a greased muffin tin.
  2. In 2-quart saucepan over medium-low heat, combine butter, sugar and corn syrup.
  3. Heat to a full boil, stirring constantly with a wooden spoon.
  4. Boil 3 minutes, stirring constantly.
  5. Slowly pour in sweetened condensed milk, stirring constantly.
  6. Continue cooking over low heat until candy thermometer reaches 220-228 degrees.
  7. Remove from heat.
  8. Stir in vanilla.
  9. Beat until creamy.
  10. Immediately stir in toasted coconut and mix well.
  11. Spoon mixture by teaspoonfuls over shortbread cookies.
  12. Cool completely.
  13. Remove cooled cookies from muffin tin onto waxed paper.
  14. Melt chocolate chips and drizzle thinly in stripes over cookies and let chocolate harden at room temperature.
  15. Store in airtight container.
Most Helpful

3 5

The cookies tasted very good. I did have some difficulties with assembling them. I used 1 box (30 cookies) of Keebler brand shortbread cookies as the base. Working with the caramel and coconut topping was difficult. I couldn't get it to stick to the cookie. Be careful with the topping because it is very hot and you have to work quickly with it before it starts to cool down. The recipe probably made double the amount of topping that was really needed. I think the Samoa cookies have a thin layer of the caramel & coconut topping but my cookies have a big, round glob on the top. I probably won't make these again, unless specifically asked to, because of the amount of work involved in them.

3 5

I agree with Marie - this recipe is difficult. It was tasty however so I have adapted into a cookie bar recipe... Look up Samoa Supreme Cookie Bars.

4 5

I liked the recipe however I made a few changes. First I dipped the bottoms of the cookies in melted chocolate and let them sit to thoroughly dry. The second change was that I cooked the topping to 200 instead of 220 and only used 1 cup of coconut. These changes made the topping much easier to work with.