Categories: Cookies

Ingredients

• 2 1/2 dozen square shortbread cookies
• 1/2 cup light corn syrup
• 4 cups sweetened flake coconut, skillet toasted
• 6 tbsps (3/4 stick) butter
• 1/2 cup sweetened condensed milk
• 1 cup semisweet chocolate chips
• 1/2 cup packed dark brown sugar
• 1/2 tsp vanilla extract

Directions

1. Place each shortbread cookie on cookie sheets lined with wax paper.

2. In a medium saucepan, set over medium-low heat, combine the butter, brown sugar and corn syrup. Bring mixture to a full boil, stirring constantly with a wooden spoon. Boil 3 mins, stirring constantly.

3. Slowly pour in sweetened condensed milk, stirring constantly. Continue cooking over low heat 5 mins, stirring constantly. Remove the pan from the heat; stir in the vanilla extract. Beat with electric mixer set on medium-high speed 3-4 mins until creamy.

4. Immediately stir in toasted coconut and mix well. Spoon mixture by teaspoonfuls over shortbread cookies. Cool completely.

5. Melt chocolate chips in small microwavable bowl in microwave for 1-2 mins; drizzle thinly in stripes over cookies and let chocolate harden at room temperature. Store in airtight containers.

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