Ingredients
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24 - 30
-
6
-
1/2
-
1/2
-
1/2
-
1/2
-
4
-
1
-
-
-
-
-
-
-
Directions
Girl Scout Samoa Cookies (Copycat), We love this recipe Great copycat of the original GS cookie (Prep time allows for time needed to toast coconut in the oven) , These taste really good, but you only need half the amount of topping I’d also dip the bottoms in chocolate next time as they need more chocolate
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Steps
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1
Done
|
Place Each Shortbread Cookie in Cup of a Greased Muffin Tin. |
|
2
Done
|
in 2-Quart Saucepan Over Medium-Low Heat, Combine Butter, Sugar and Corn Syrup. |
|
3
Done
|
Heat to a Full Boil, Stirring Constantly With a Wooden Spoon. |
|
4
Done
|
Boil 3 Minutes, Stirring Constantly. |
|
5
Done
|
Slowly Pour in Sweetened Condensed Milk, Stirring Constantly. |
|
6
Done
|
Continue Cooking Over Low Heat Until Candy Thermometer Reaches 220-228 Degrees. |
|
7
Done
|
Remove from Heat. |
|
8
Done
|
Stir in Vanilla. |
|
9
Done
|
Beat Until Creamy. |
|
10
Done
|
Immediately Stir in Toasted Coconut and Mix Well. |
|
11
Done
|
Spoon Mixture by Teaspoonfuls Over Shortbread Cookies. |
|
12
Done
|
Cool Completely. |
|
13
Done
|
Remove Cooled Cookies from Muffin Tin Onto Waxed Paper. |
|
14
Done
|
Melt Chocolate Chips and Drizzle Thinly in Stripes Over Cookies and Let Chocolate Harden at Room Temperature. |
|
15
Done
|
Store in Airtight Container. |
