Comida Kraft
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Girl Scout's Samoa Cookies

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Make It

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  • 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.


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