Girl Scout Samoa Cookies (Copycat) – a delicious recipe with shortbread cookies, butter, granulated sugar, light corn syrup, condensed milk, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Place each shortbread cookie in cup of a greased muffin tin.
2
In 2-quart saucepan over medium-low heat, combine butter, sugar and corn syrup.
3
Heat to a full boil, stirring constantly with a wooden spoon.
4
Boil 3 minutes, stirring constantly.
5
Slowly pour in sweetened condensed milk, stirring constantly.
6
Continue cooking over low heat until candy thermometer reaches 220-228 degrees.
7
Remove from heat.
8
Stir in vanilla.
9
Beat until creamy.
10
Immediately stir in toasted coconut and mix well.
11
Spoon mixture by teaspoonfuls over shortbread cookies.
12
Cool completely.
13
Remove cooled cookies from muffin tin onto waxed paper.
14
Melt chocolate chips and drizzle thinly in stripes over cookies and let chocolate harden at room temperature.
15
Store in airtight container.
526
kcal
Calories
31
g
Fat
58
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 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, and more.
Yes, Girl Scout Samoa Cookies (Copycat) falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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