It's Girl Scout cookie time. Last year, I was able to scrape up a pretty decent, cheap Thin Mint copycat and I've had this recipe for a long time. I finally got around to making it. The only thing I had problems with was the chocolate not wanting to melt so I just ended up using Hershey's chocolate syrup (not a good idea). Since I didn't do the actual chocolate and I used a heart-shaped cookie cutter, I skipped the muffin cup method. We got our actual GS cookies about a week after I made these and they were pretty close to the real thing in taste.
Recipe from Food.com member spatchcock
What you need:
- 24 to 30 shortbread cookies (I was testing out a new recipe)
- 6 tbsp. butter
- 1/2 cup granulated sugar
- 1/2 cup light corn syrup
- 1/2 cup sweetened condensed milk
- 1/2 tsp. vanilla
- 4 cups toasted coconut (I didn't toast mine)
- Melting chocolate
In a saucepan, combine butter, sugar, and light corn syrup over medium-low heat.
Bring to a full boil, stirring constantly with a wooden spoon, and boil for 3 minutes.
Slowly pour in milk, stirring constantly, over low heat until the mixture reaches 220 to 228 degrees.
Remove from heat and stir in vanilla. Beat until combined.
Then add in coconut and mix until well combined.
Spoon the coconut over the shortbread cookies. Let cool.
Melt your chocolate and drizzle in stripes over cookies.