Copycat Girl Scout Samoas Recipes

Steps:

• 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.

Steps:

• Toast coconut flakes in 350 oven for 6-10 minutes until golden brown.
• Place in a bowl when toasted.
• Unwrap caramels, add milk and salt. Microwave for 1-2 minutes in 30 second intervals in a shallow bowl. The mixture should be creamy and easy to spread.
• Line a cookie sheet with waxed or parchment paper.
• Using a knife, spread each cookie with the caramel mixture, be generous.
• Dip the cookie into the toasted coconut, pressed cookie down to get as much coconut on it as possible.
• Let cookie cool on the cookie sheet until caramel hardens.
• Melt the chocolate chips in a plastic sandwich bag.
• Snip end and drizzle cookies with chocolate.
• Note: I usually only use about half of the coconut per box of cookies. I keep it in my fridge in a plastic container. That way one less step for the next time.