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Mini Mac Cookies
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| Preheat oven to 325 | |
| 14 oz can | sweetened condensed milk, eagle brand |
| 2 tsp | vanilla extract |
| 2 - 7 oz packages | flaked coconut,, (apprx 5 1/3 c) |
| 2 c mini | chocolate chips,, (12 oz pkg) |
NOTE: chop flakes a little finer in food processor or chopper.
Prepare baking sheets. You can use mini size paper baking cups (1 5/8 in diagonally, size that fits in mini muffin pan), mini muffin pans without liners, or baking sheets. If you use baking cups, set them in muffin pan. If you use pan without liners, spray with Pam and flour it. If you use baking sheets, line with heavy duty foil. Spray foil with spray and flour.
Pour condensed milk in large bowl. Add vanilla and stir it in. Stir coconut into bowl. Add mini choc chips to bowl and stir in. Drop by teaspoon full into muffin cups or on baking sheets and press down slightly with wet fingertips.
Bake for 15 to 18 mins at 325. They are done when the coconut is toasted to a nice golden color on tops. Let cookies cool on pans for 2 mins. Then remove to a wire rack to cool completely.
Store cookies in layers of wax paper in a box or container. Make sure cookies don't touch or they will stick. They can be frozen.
NOTE: instead of using chocolate chips you can use 2 c of dried papaya or any dried fruit like pineapple or apricots...sweetened dried cranberries works well too.
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