Ingredients

• 1 pkg (14 oz) flaked sweetened coconut
• 1 can (14 oz) sweetened condensed milk
• 1 can (8 oz) DOLE® Crushed Pineapple, drained
• 3/4 cup MINUTE® White Rice, uncooked
• 1/3 cup all-purpose flour
• 1 tbsp lemon juice
• 1 tsp grated lemon peel
• 1 tsp vanilla extract
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup semi-sweet chocolate chips, melted*

Directions

1. Preheat oven to 350º F.

2. Combine coconut, condensed milk, crushed pineapple, rice, flour, lemon juice, lemon peel, vanilla extract, baking powder and salt in large bowl; mix well.

3. Drop by heaping tablespoonfulls onto baking sheet lined with parchment paper and lightly sprayed with nonstick cooking spray. Bake 18 to 20 minutes or until golden brown.

4. Cool on baking sheet 5 minutes; remove cookies to wire racks. Cool completely. Drizzle with melted chocolate.

5. *Note: If desired, chocolate chips do not need to be melted and drizzled over cookies, but can be added to the batter before baking.

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