-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,
-Slowly pour in sweetened condensed milk, stirring
-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.
-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.
Next time I'll try less coconut and thin out the
These are very good! I use a bit
less coconut - I didn't find a need to thin the chocolate. The cookies
didn't last 10 minutes once they were ready!
I like to place a thin layer of
the melted chocolate chips in the bottom of the cups of the muffin tin
before placing the cookies in them. This creates a nice thin layer of
chocolate on the bottom of the cookies. I also drizzle a little over the
tops of the cookies as specified in your recipe. Thanks for the great
recipe - I love em!.
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