Thanks again to chasingtwilight for another yummy recipe! You're fantastic!!
Ingredients
1 box shortbread cookies
6 tablespoons butter
1/2 cup granulated sugar
1/2 cup light corn syrup
1/2 cup sweetened condensed milk
1/2 teaspoon vanilla
1-4 cups toasted coconut (depending on how much you want)
1 cup chocolate chips
1 box shortbread cookies
6 tablespoons butter
1/2 cup granulated sugar
1/2 cup light corn syrup
1/2 cup sweetened condensed milk
1/2 teaspoon vanilla
1-4 cups toasted coconut (depending on how much you want)
1 cup chocolate chips
Directions
(Optional) To make handling easier you can dip the bottoms of the cookies in melted chocolate first and let them sit to thoroughly dry.
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 200-210 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
(Optional) To make handling easier you can dip the bottoms of the cookies in melted chocolate first and let them sit to thoroughly dry.
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 200-210 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
4 comments:
I've been meaning to make these cookies. I got the recipe from another recipe blog too. These cookies must be good.
I can make my own Samoas!?!? They are my all-time favorite Girl Scout cookie. Now that I know the recipe, I'm not sure if that's a good thing or a bad thing! :)
i die for these...i don't know if u should be happy about you posting this or not?!
AHHHH!!! These are my FAVORITE sinful treats! I can't believe how perfect these are. I have to make them. THANK YOU!
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