Best Girl Scout Samoa Cookies Copycat Recipes

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GIRL SCOUT SAMOA COOKIES (COPYCAT)



Girl Scout Samoa Cookies (Copycat) image

We love this recipe. Great copycat of the original GS cookie.(Prep time allows for time needed to toast coconut in the oven).

Provided by spatchcock

Categories     Dessert

Time 35m

Yield 24-30 cookies (depending on size of cookies)

Number Of Ingredients 8

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

Steps:

  • 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.

NO BAKE SAMOA COOKIES (GIRL SCOUT COPYCAT)



No Bake Samoa Cookies (Girl Scout Copycat) image

These No Bake Samoa Cookies are a classic Girl Scout favorite made EASY with a couple of prepared ingredients! No need to wait for cookie season anymore!

Provided by Hayley Parker, The Domestic Rebel

Categories     Cookies     Dessert     No-Bake Treats

Time 30m

Number Of Ingredients 5

1 pkg fudge stripe shortbread cookies (about 20-24 cookies)
1 (11 oz pkg) caramel bits
3 Tbsp heavy cream
2 cups toasted coconut*
2 squares chocolate CandiQuik

Steps:

  • Line a baking sheet with foil and place the fudge stripe shortbread cookies stripe-up onto the baking sheet, spaced out about 1-2" apart from one another. Set aside briefly.
  • In a medium microwaveable bowl, combine the caramel bits and the heavy cream. Microwave on HIGH for about 30 seconds. Stir, then microwave again for about 15-20 seconds. Stir until smooth & melted. Fold in the toasted coconut to combine.
  • Working quickly, drop Tablespoonfuls of the coconut caramel mixture onto each cookie, spreading it out to cover the surface of the cookie. Repeat with remaining cookies until all the cookies are covered.
  • In a small bowl, microwave the chocolate CandiQuik on HIGH power for about 30 seconds, stirring until melted & smooth. Drizzle the chocolate over the cookies (I like spooning the chocolate into a sandwich baggy, seal out the air, and snip off a corner for a makeshift piping bag). Let the chocolate and cookies set, about 15-20 minutes, before serving. Store airtight at room temperature.
  • *TO TOAST COCONUT: Spread the coconut in a foil-lined baking pan in an even layer. Preheat oven to 300 degrees F. Place coconut in the preheated oven and bake for 5 minutes. Stir, then bake for another 5-7 minutes. Stir once more and bake for an additional 3-5 minutes or until toasted, keeping a watchful eye on the coconut the whole time.

EASY GIRL SCOUT SAMOAS (COPYCAT)



Easy Girl Scout Samoas (Copycat) image

These are my DS and DD's favorite of the girl scout cookies. They asked me to make a few copycat recipes but they weren't quite right. These fit the bill and have lots more coconut and caramel. They take some extra time but I get requests for them constantly. I keep the ingredients on hand so I can always make a batch. Enjoy! NOTE: Using these specific brands makes the best samoa possible. WARNING: Cookie addiction has been noted while under the influence of this recipe.

Provided by TLu1089

Categories     Dessert

Time 17m

Yield 40 cookies

Number Of Ingredients 6

1 (10 ounce) box Nabisco Lorna Doone shortbread cookie
1 (5 1/2 ounce) package werther's original chewy caramels
1 (14 ounce) package sweetened flaked coconut
1 -2 tablespoon milk
1 pinch salt
1/4 cup chocolate chips

Steps:

  • Toast coconut flakes in 350 oven for 6-10 minutes until golden brown.
  • Place in a bowl when toasted.
  • Unwrap caramels, add milk and salt. Microwave for 1-2 minutes in 30 second intervals in a shallow bowl. The mixture should be creamy and easy to spread.
  • Line a cookie sheet with waxed or parchment paper.
  • Using a knife, spread each cookie with the caramel mixture, be generous.
  • Dip the cookie into the toasted coconut, pressed cookie down to get as much coconut on it as possible.
  • Let cookie cool on the cookie sheet until caramel hardens.
  • Melt the chocolate chips in a plastic sandwich bag.
  • Snip end and drizzle cookies with chocolate.
  • Note: I usually only use about half of the coconut per box of cookies. I keep it in my fridge in a plastic container. That way one less step for the next time.

Nutrition Facts : Calories 105.7, Fat 5.9, SaturatedFat 3.9, Cholesterol 1.8, Sodium 72.2, Carbohydrate 13, Fiber 0.6, Sugar 8.5, Protein 1

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