Girl Scout Samoa Cookies (copycat)

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• 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
• 1/2 cup sweetened condensed milk
• 1/2 teaspoon vanilla
• 4 cups toasted coconut
• 1 cup chocolate chips

Recipe

• 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.