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Girl Scout Samoa Cookies (Copycat)

4.5(15)

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

by spatchcock·published 2002-08-16

Dessert

Servings

(24–30)

Total time

35 min

prep 15 min

Calories / serving

250 kcal

Ingredients (8)

serves

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 butterbutter
1/2 cup granulated sugarsugar
1/2 cup light corn syrup
1/2 cup sweetened condensed milksweetened-condensed-milk
1/2 teaspoon vanillavanilla
4 cups toasted coconutcoconut
1 cup chocolate chipschocolate-chips

Instructions (15 steps)

01Place each shortbread cookie in cup of a greased muffin tin.
02In 2-quart saucepan over medium-low heat, combine butter, sugar and corn syrup.
03Heat to a full boil, stirring constantly with a wooden spoon.
04Boil 3 minutes, stirring constantly.
05Slowly pour in sweetened condensed milk, stirring constantly.

06Continue cooking over low heat until candy thermometer reaches 220-228 degrees.

09Beat until creamy.

10Immediately stir in toasted coconut and mix well.

11Spoon mixture by teaspoonfuls over shortbread cookies.

13Remove cooled cookies from muffin tin onto waxed paper.

14Melt chocolate chips and drizzle thinly in stripes over cookies and let chocolate harden at room temperature.

15Store in airtight container.

Nutrition (per serving)

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Rich recipe — supports nutrition-aware planning.