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Scout's® Samoa Cookies®
Recipe Created By :
Serves : 36
Prep. Time : 0:45
1 box shortbread
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
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,
-Slowly pour in sweetened condensed milk, stirring
-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.
-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.