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

Serves: 36
Prep. Time:

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!.

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