Girl Scout Samoa Cookies (Copycat)
- Reviews 15
Ready In: 35 mins
Yields: 24-30 cookies (depending on size of cookies)
Ingredients
- 24 -30 shortbread cookies (I used Lauryn Clark's copycat recipe for the Girl Scout shortbread cookies, just cut them out so tha)
- 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 cup chocolate chips
Directions
- 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.
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