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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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I love these cookies, there so pretty. Bet you can't eat just one, that's why I couldn't put down how many it would serve. LOL Ingredients:
6 tblsp butter |
1/2 cup sugar |
1/2 cup karo light corn syrup |
1/2 of a 14 ounce can eagle brand sweetened condensed milk |
1/2 tsp vanilla extract |
4 cups toasted coconut |
1 cup semi-sweet or milk chocolate chips |
Directions:
1. In a 2 quart saucepan over medium-low heat, combine butter, sugar and corn syrup.
2. Heat to a full boil, stirring constantly with a wooden spoon. Boil for 3 minutes, stirring constantly.
3. Slowly pour in Eagle Brand milk, stirring constantly. Continue cooking over low heat until candy thermometer reaches 220-228 degrees.
4. Remove from heat and stir in vanilla. Beat until creamy. Immediately stir in toasted coconut and mix well.
5. Spoon by tablespoonfuls into circular mounds onto buttered wax paper. Flatten slightly. With the end of a wooden spoon, poke a small round hole into the center of each cookie.
6. Cool completely.
7. Melt the chocolate chips and drizzle thinly in stripes over cookies. Let chocolate harden at room temperature. Store in a airtight container.
8. To toast coconut: Spread coconut on a baking sheet and toast in a preheated 350 degree oven, stirring occasionally until lightly browned, 5 to 6 minutes.
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