6 tablespoons butterGirl
1/2 cup sugar
1/2 cup light corn syrup
1/2 of 14−oz can sweetened condensed milk
1/2 tsp. vanilla
4 cups toasted coconut
1 cup semi−sweet or milk chocolate chips
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 into circular mounds onto
buttered waxed paper. Flatten slightly and with the end of a
wooden spoon poke a small round hole into the center of each
cookie. Cool completely.
Melt chocolate chips and drizzle thinly in stripes over
cookies and let chocolate harden at room temperature. Store
in airtight container.