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Coconut Pineapple Clusters
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| 1-1/2 cups | Instant white rice, uncooked |
| 1 pkg. (14 oz.) | flaked sweetened coconut |
| 1 can (14 oz.) | sweetened condensed milk |
| 1 can (8 oz.) | crushed pineapple, well drained |
| 1/3 cup | All-purpose flour |
| 1 tbsp. | lemon juice |
| 1 tsp. | grated lemon peel |
| 1 tsp. | vanilla extract |
| 1/2 tsp. | baking powder |
| 1/2 tsp. | salt |
| 1/2 cup | semi-sweet chocolate chips |
Non-stick cooking spray
Preheat oven to 350 F
Prepare rice according to package directions. Cool.
Combine coconut, condensed milk, crushed pineapple, rice, flour, lemon juice, lemon peel, vanilla extract, baking powder and salt in large bowl; mix well.
Drop by heaping tablespoonfuls onto baking sheet lined with parchment paper and lightly sprayed with non- spray cooking spray. Bake 18 to 20 minutes or until golden brown.
Cool on baking sheet 5 minutes; remove cookies to wire racks. Cool completely.
Melt chocolate chips according to package directions. Pour chocolate into a reusable plastic bag. Snip off a corner with scissors or a knife to make 1/8" hole; drizzle chocolate over cookie.
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