Recipe by spatchcock
We love this recipe. Great copycat of the original GS cookie.(Prep time allows for time needed to toast coconut in the oven).
Top Review by Marie Nixon
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.
- 24-30 shortbread cookies (I used Lauryn Clark's copycat recipe for the Girl Scout shortbread cookies, just cut them out so tha)
- 88.74 ml butter
- 118.29 ml granulated sugar
- 118.29 ml light corn syrup
- 118.29 ml sweetened condensed milk
- 2.46 ml vanilla
- 946.36 ml toasted coconut
- 236.59 ml chocolate chips
Directions See How It's Made
- Place each shortbread cookie in cup of a greased muffin tin.
- In 2-quart saucepan over medium-low heat, combine butter, sugar and corn syrup.
- Heat to a full boil, stirring constantly with a wooden spoon.
- Boil 3 minutes, stirring constantly.
- Slowly pour in sweetened condensed milk, stirring constantly.
- Continue cooking over low heat until candy thermometer reaches 220-228 degrees.
- Remove from heat.
- Stir in vanilla.
- Beat until creamy.
- Immediately stir in toasted coconut and mix well.
- Spoon mixture by teaspoonfuls over shortbread cookies.
- Cool completely.
- Remove cooled cookies from muffin tin onto waxed paper.
- Melt chocolate chips and drizzle thinly in stripes over cookies and let chocolate harden at room temperature.
- Store in airtight container.