| 1 | pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix |
| 1 | bag (14 oz) flaked coconut |
| 1/4 | cup milk |
| 1 | can (14 oz) sweetened condensed milk (not evaporated) |
| 1/2 | cup semisweet chocolate chips |
| 1 | teaspoon butter or margarine |
| 1. | In large bowl, stir together cookie mix and coconut. Stir in milk and sweetened condensed milk until well blended. Cover; refrigerate 2 hours. |
| 2. | Heat oven to 375°F. Line cookie sheets with cooking parchment paper or use ungreased cookie sheets. Using 1-tablespoon-size cookie scoop, scoop dough onto cookie sheets 2 inches apart. |
| 3. | Bake 12 to 14 minutes or until edges are light golden brown. Cool 5 minutes; remove from cookie sheets to cooling racks. Cool completely. |
| 4. | In small microwavable bowl, microwave chocolate chips and butter on High 1 to 1 1/2 minutes, stirring every 30 seconds, until melted and stirred smooth. Using fork, drizzle chocolate in lines over cookies. Store loosely covered. |
| Heat oven to 350°F. Stir 3/4 cup Gold Medal® all-purpose flour into dry cookie mix. Bake 14 to 16 minutes. |
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| This recipe was one of fifteen winners in the 2006 Mix It Up with Betty! Cookie Mix Recipe Contest. More than $10,000 was awarded! |
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| Use a #70 (1-tablespoon-size) ice cream scoop to make quick work out of dropping cookie dough. The cookies will be exactly the same size, which means they'll bake for the same time. |
Nutrition Information:
170 ( 60); 7g ( 5g, 1/2g); 0mg; 75mg; 24g ( 0g, 18g); 2g 0%; 0%; 4%; 2% 1/2 ; 1 ; 0 ; 1 1/2 1 1/2