As Passover and Easter draw closer and plans change to adapt to today’s circumstances I thought an easy decadent treat would help. This is an old recipe I have written on an index card most likely taken from a magazine or package of sweetened shredded coconut.
I wish you all the best on your holy days, on your staying at home learning new things to while away long days and most of all peace.
- 14 oz shredded coconut(sweetened or unsweetened)
- 14 oz condensed milk
- 1 tsp vanilla
- 2 – 4 cups chocolate chips (optional – see notes)
- preheat oven to 350
- combine coconut, milk and vanilla
- scoop onto parchment lined cookie sheet
- bake 15-20 minutes until tips lightly golden brown
- move cookies to cooling rack placing baking sheet aside
- melt 2 cups of chocolate
- dip bottoms of cookies into chocolate then place on lined baking sheet
- cool and enjoy
- store in cool area in airtight container
NOTES:
- I use unsweetened coconut as the condensed milk is very sweet
- taste after combining and add extra tsp of vanilla if needed
- use an ice cream scoop for even cookies
- if desired scooped cookies may be rolled in a ball for more uniform appearance
- melt additional chocolate if you wish to swirl chocolate on top on cookies as well
- if you can find miniature chocolate chips add 1 cup to cookie mixture instead of melting for bottoms
- if you need extra color on your table or serving plate you can (gasp) add a few drops of food coloring to your cookie mix although I think the colored eggs and jelly beans will be enough
- since you bought risotto rice for last week here is another recipe that will work for Good Friday or as a first course for Easter –
Shrimp Risotto
- ENJOY
RICOOKANDCLICK 