Make Your Own Samoa Girl Scout Cookies!

1 pack of Keebler fudge-striped shortbread cookies
3 cups of shredded coconut
2/3 cup of butter
1/2 cup sugar
1/2 cup of light corn syrup
1/2 cup condensed milk
1/2 teaspoon of vanilla
1 cup of semi-sweet chocolate chips

1. Toast the coconut on a paper plate in the microwave. Be careful not to overheat it - it should be light brown. Once it's toasted, set it aside.
2. In heavy sauce pan over medium, heat the butter, sugar, and corn syrup.
3. Bring to a full boil, then lower heat a little. Continue to stir while boiling for three minutes.
4. Slowly add the condensed milk.
5. Stir carefully until your concoction reaches 228-230 degrees Fahrenheit. This should take about seven minutes, if you don't have a thermometer to judge heat.
5. Remove from heat and vanilla extract.
6. Stir with wooden spoon until creamy. Stir in toasted coconut.
7. Spoon the goop on top of cookies until you run out.
8. Melt chocolate chips in the microwave in a cup. Dip a fork into melted chocolate and lightly make tracks over each cookie.
9. Let sit until chocolate is hard. Store in airtight container - if you don't eat them all as soon as they're ready!