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
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Place each shortbread cookie on cookie sheets lined with wax paper.
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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.
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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.
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Immediately stir in toasted coconut and mix well. Spoon mixture by teaspoonfuls over shortbread cookies. Cool completely.
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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.