Girl Scout Samoa Cookies (Copycat)

From: WillsMommy

On Apr 18, 2009

These are fantastic. My fiancee and I think that they're actually better than the originals! The only problem we have is that we usually have about half the coconut mixture left over when all's said and done. We're making them today and I'm going to use half the coconut (2 cups) and see how they turn out. One request - maybe include what temperature to toast the coconut at in the instructions? They're amazing anyway!!!

From: Elboe Bethel

On Mar 28, 2008

These were amazing! Even my sister who hates coconut had to try one. We put the shortbeard cookies on a cookie sheet and poured a spoonful of the topping over top. This made them a little easier to eat as the coconut was not as thick. I think that dipping the cookies in chocolate ahead of time is a great idea and I will try this next time. This recipe is a keeper. Thanks for posting it

From: Marie Nixon

On Aug 25, 2002

The cookies tasted very good. I did have some difficulties with assembling them. I used 1 box (30 cookies) of Keebler brand shortbread cookies as the base. Working with the caramel and coconut topping was difficult. I couldn't get it to stick to the cookie. Be careful with the topping because it is very hot and you have to work quickly with it before it starts to cool down. The recipe probably made double the amount of topping that was really needed. I think the Samoa cookies have a thin layer of the caramel & coconut topping but my cookies have a big, round glob on the top. I probably won't make these again, unless specifically asked to, because of the amount of work involved in them.

From: Gigi

On Mar 19, 2004

I just compared this recipe to the one I made a couple of months ago, and they are exactly alike except mine doesn't use the shortbread cookies at all. The thick mixture of sugars and coconut will harden on its own to make the cookies. What I do is scoop out balls of the mixture a little smaller than golf balls, put on waxed paper, put another sheet of waxed paper on top, then flatten with the bottom of a glass. It says to make a hole in the center, which I did with a wooden spoon handle. You have to work fast before the mixture hardens, so five at a time is about right. After they harden, melt the chocolate chips in a ziplock bag and cut a small portion off one corner to make drizzling easier. The originals also have a thin layer of chocolate on the bottom. Granted, they are time consuming and not easy to make (and expensive), but the people that tasted them liked them better than the originals. Not something I would do on a regular basis, but if you're craving Samoas, these are worth doing. I rate them 5 stars for taste, but I'd give them a 2 for the trouble factor. LOL