 |
Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
|
Found this recipe in Self Magazine, placing here for safe keeping. Ingredients:
1/2 cup sweetened coconut |
24 reduced fat vanilla wafers |
12 chewy caramels |
1/4 cup skim milk |
3 tablespoons semi-sweet chocolate chips |
parchment paper |
Directions:
1. Heat oven to 300.
2. On a baking sheet, toast coconut, turning every 5 minutes, until golden, about 15-20 minutes. Let cool.
3. Cover a cookie sheet with parchment paper, set wafters on top.
4. In a bowl, microwave caramels and milk on high, stirring often until smooth, 2-3 minutes.
5. With spatula, fold coconut into caramel mixture.
6. Spread 1 tbsp of caramel mixture onto each wafer.
7. Let cookies cool, 5 minutes.
8. Microwave chocolate chips, stirring often, until melted, 1-2 minutes.
9. Transfer into a small resealable bag, snip off corner.
10. Drizzle cookies with chocolate.
11. Let cool.
|
|