How to make it

  • In 2 quart saucepan over medium low heat combine butter, sugar and corn syrup.
  • Heat to 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 then stir in vanilla and 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 end of wooden spoon poke round hole in center of each cookie.
  • Cool completely.
  • Melt chocolate and drizzle thinly over cookies and let harden at room temperature.
  • Store in airtight container.

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