Recipe by Emily
This is a variation of the Samoa Cookie Copycat recipe found here at Recipezaar posted by melismac. This is a much easier recipe and makes it more feasible for my hectic life!
Top Review by LaurietheLibrarian
Like others, I couldn't get the coconut and shortbread to stick together. I am going to keep trying to adjust by using a different shortbread recipe and lessen the coconut. The flavor is terrific and I kept sampling the broken pieces. Yum! Good for home but not to give as a gift.
- 1 box shortbread cookie (or homemade)
- 6 tablespoons butter
- 1⁄2 cup granulated sugar
- 1⁄2 cup light corn syrup
- 1⁄2 cup sweetened condensed milk
- 1⁄2 teaspoon vanilla
- 4 cups toasted coconut
- 1 bag chocolate chips, divided
Directions See How It's Made
- Melt half the chocolate chips and spread them in a 9x13 lightly greased cake pan.
- Break up shortbread cookies into big pieces and layer on top of the chocolate.
- Toast Coconut (if needed) set aside.
- Prepare topping.
- 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 over shortbread cookies and spread.
- Cool completely.
- Melt remaining chocolate chips and drizzle thinly over cookies and let chocolate harden at room temperature.
- Cut into squares.
- Store in airtight container.