Ingredients for Girl Scout Samoa Cookies Copycat
- 12 shortbread cookies
- 1/2 cup (1 stick) butter
- 1 cup granulated sugar
- 1/4 cup light corn syrup
- 1 (14-ounce) can sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 cup shredded coconut, toasted
- 1 cup chocolate chips
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How to Make Girl Scout Samoa Cookies Copycat
- Preheat oven to 350°F (175°C). Toast coconut on a baking sheet for 5-7 minutes, stirring halfway, until lightly browned. Set aside to cool.
- Grease a 12-cup muffin tin.
- Place one shortbread cookie in each cup of the prepared muffin tin.
- In a 2-quart saucepan over medium-low heat, combine butter, granulated sugar, and corn syrup.
- Bring to a full rolling boil, stirring constantly with a wooden spoon.
- Boil for exactly 3 minutes, stirring constantly.
- Remove from heat. Slowly pour in the sweetened condensed milk, stirring constantly until smooth.
- Stir in the vanilla extract.
- Beat the mixture with a wooden spoon or spatula until creamy and slightly thickened (about 1 minute).
- Immediately stir in the toasted coconut, mixing well to combine.
- Spoon the caramel mixture by teaspoonfuls over the shortbread cookies in the muffin tin.
- Let cool completely at room temperature (at least 2 hours) or until set.
- Once cooled, carefully remove the Samoa cookies from the muffin tin.
- Melt chocolate chips in a microwave-safe bowl in 30-second intervals, stirring until smooth. Drizzle melted chocolate thinly in stripes over the cooled cookies.
- Let the chocolate harden completely at room temperature.
- Store in an airtight container at room temperature for up to 3 days.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
62g
Fat
60g
Carbs
8g