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Ingredients1 h 22 m servings 204 cals
Original recipe yields 12 servings
- Heat oven to 350 degrees F.
- Combine coconut, milk and vanilla. Drop by heaping teaspoonfuls, about 1 inch apart, onto baking sheets sprayed with cooking spray. To prevent burning, press down any ends of coconut shreds with back of spoon.
- Bake 10 to 12 minutes or until edges are golden brown. Immediately transfer cookies from baking sheets to wire racks. Cool completely.
- Melt chocolate as directed on package. Dip cookies halfway into chocolate; return to racks. Let stand until chocolate is firm.
Per Serving: 204 calories; 10.3 g fat; 20.6 g carbohydrates; 1.7 g protein; 4 mg cholesterol; 94 mg sodium. Full nutrition
ReviewsRead all reviews 3
These things are amazing! (Or at least my fingers taste great!) And looks so much easier than the recipe that comes on the bag of the coconut! The only problem I had with this, was knowing exact...