Preparation time: In about 35 minutes for 1 serving

Ingredients:
Six tablespoons butter
Half cup of sugar
Half cup of light corn syrup
Half of 14−oz can sweeten condensed milk
Half teaspoon of vanilla
Four cups of toasted coconut
One cup of semi−sweet or milk chocolate chips

Instructions:

  1. Combine the butter, sugar and corn syrup in a 2-quart saucepan over medium-low heat. Heat to a full boil, stirring with a wooden spoon constantly. Boil for 3 minutes, continuously stirring.
  2. Pour in the sweetened condensed milk gently, stirring continuously. Continue to cook until the candy thermometer hits 220-228 degrees F over low heat.
  3. Withdraw from the heat. Stir the vanilla in. Beat yourself until creamy. Stir in the toasted coconut instantly and combine properly.
  4. Heap tablespoons of spoon mixture into spherical mounds on buttered waxed parchment. Slightly flatten and stab a small round hole into the middle of each cookie with the end of a wooden spoon. Let it cool.
  5. Melt the chocolate chips and thinly drizzle over the cookies in strips to allow the chocolate to harden at room temperature. Store in an airtight container.