By Liz Mcdonald 
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:
- 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.
- Pour in the sweetened condensed milk gently, stirring continuously. Continue to cook until the candy thermometer hits 220-228 degrees F over low heat.
- Withdraw from the heat. Stir the vanilla in. Beat yourself until creamy. Stir in the toasted coconut instantly and combine properly.
- 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.
- 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.