Food Novelties at Firehouse Pantry
Buy The Cookbook!
Shop Robbie's Store!
Your continued support
keeps this site running!
  Copycat Recipes
Appetizers & Snacks
Pasta Dishes
Desserts & Baked Goods
Meats
Chicken & Turkey
Seafood & Fish
Salads & Dressings
Soups, Chili & Chowders
Side Dishes
Fruits & Vegetables
Pizza & Related Recipes
Condiments
Beverages
Breakfast Foods
Pet Treat Recipes
Bath & Beauty Recipes
Submit Your Recipe
Recipe Search Tips
Robbie's Kitchen
  Household Tips & Tricks
    Cooking Tips
Cleaning Tips
Laundry Tips
Home Remedies
Pet Home Remedies
  Learn Fancy Napkin Folds
Ingredient Substitutions
Measurement Equivalents
Measurement Conversion
Temperature Conversion
Meat Temperatures
Candy Temperatures
Pet Health
Search This Site
Contact Robbie


Click here for a printer-friendly page! E-Mail recipe to a friend! Click here to view comments about this recipe! Click here to send me comments about this recipe!

Caramel deLites
a.k.a. Samoas®
like the Girl Scout's
®

Serves: 36
Prep. Time:
0:45

1 box shortbread cookies
6 Tbls. real 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

Ingredients at Firehouse Pantry


-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.

(3) Visitor Comments:

  • YUM!!!! Next time I'll try less coconut and thin out the chocolate.

  • These are very good! I use a bit less coconut - I didn't find a need to thin the chocolate. The cookies didn't last 10 minutes once they were ready!

  • I like to place a thin layer of the melted chocolate chips in the bottom of the cups of the muffin tin before placing the cookies in them. This creates a nice thin layer of chocolate on the bottom of the cookies. I also drizzle a little over the tops of the cookies as specified in your recipe. Thanks for the great recipe - I love em!.

Buy Robbie's Cookbook!

Do not reprint, publish, or display content within this site without permission from the Webmaster
unless for personal use. Copyright © 2003-2012 All Mixed Up, Ltd. All Rights Reserved.