Girl Scout's® Samoa Cookies® Recipe Created By : Robbie Serves : 36 Prep. Time : 0:45 1 box shortbread cookies 6 Tbls. butter 1/2 cup granulated sugar 1/2 cup light corn syrup 1/2 cup sweetened condensed milk 1/2 tsp. vanilla 4 cups toasted coconut 1 cup chocolate chips -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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