Course: Dessert


  • 24 -30 shortbread cookies Try Lauren Clark's copycat recipe for the Girl Scout 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
  • 4 cups toasted coconut
  • 1 cup chocolate chips


  • 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.