Directions:
- Place each shortbread cookie in cup of a greased muffin tin.
- In 2-quart saucepan over medium-low heat, combine butter, sugar and corn syrup.
- Heat to a full boil, stirring constantly with a wooden spoon.
- Boil 3 minutes, stirring constantly.
- Slowly pour in sweetened condensed milk, stirring constantly.
- Continue cooking over low heat until candy thermometer reaches 220-228 degrees.
- Remove from heat.
- Stir in vanilla.
- Beat until creamy.
- Immediately stir in toasted coconut and mix well.
- Spoon mixture by teaspoonfuls over shortbread cookies.
- Cool completely.
- Remove cooled cookies from muffin tin onto waxed paper.
- Melt chocolate chips and drizzle thinly in stripes over cookies and let chocolate harden at room temperature.
- Store in airtight container.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 820.04 Kcal (3433 kJ) | ||
| Calories from fat | 478.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 53.22g | 82% | |
|---|---|---|---|
| Cholesterol | 23.2mg | 8% | |
| Sodium | 206.56mg | 9% | |
| Potassium | 545.51mg | 12% | |
| Total Carbs | 85.6g | 29% | |
| Sugars | 28.88g | 116% | |
| Dietary Fiber | 0.36g | 1% | |
| Protein | 7.1g | 14% | |
| Vitamin C | 2mg | 3% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 3.3mg | 18% | |
| Calcium | 75.9mg | 8% | |
| Amount Per 100 g | |||
| Calories | 515.26 Kcal (2157 kJ) | ||
| Calories from fat | 300.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 33.44g | 82% | |
|---|---|---|---|
| Cholesterol | 14.58mg | 8% | |
| Sodium | 129.79mg | 9% | |
| Potassium | 342.76mg | 12% | |
| Total Carbs | 53.78g | 29% | |
| Sugars | 18.15g | 116% | |
| Dietary Fiber | 0.23g | 1% | |
| Protein | 4.46g | 14% | |
| Vitamin C | 1.2mg | 3% | |
| Iron | 2.1mg | 18% | |
| Calcium | 47.7mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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