Copycat Recipe: Girl Scout Samoa Cookies
6 TBSP butter
1/2 c. sugar
1/2 c. light corn syrup
1/2 of a 14 oz. can sweetened condensed milk
1/2 tsp. vanilla
4 c. toasted coconut
1 c. semi-sweet or milk chocolate chips
In a 2-qt. 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 and continue stirring. 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 and beat until creamy. Immediately stir in toasted coconut and mix well. Spoon mixture by teaspoonfuls into circular mounds on buttered wax paper. Flatten slightly and with the end of a wooden spoon poke a small round hole into the center of each cookie. Cool completely.
Melt chocolate chips and drizzle thinly in stripes over cookies. Let chocolate harden at room temperature. Store in an air-tight container.