 | | Directions | 1. Preheat oven to 350 degrees F. Mix coconut, sweetened condensed milk, liqueur and pumpkin pie spice in large bowl. Drop by heaping teaspoonfuls onto greased baking sheets.
2. Bake 10 to 12 minutes or until edges are lightly browned. Immediately remove from baking sheets to wire racks; cool completely.
3. Dip bottom of each cooled cookie in melted chocolate. Let stand on wax paper-lined tray until chocolate is set. Store in airtight container up to 1 week.Variation: Prepare as directed, using Kahlua or rum in place of the Irish cream liqueur. |
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Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 32
|  | | Ingredients | | - | | 1 package (14 ounces) flaked coconut (about 4 cups) |
| - | | 1 can (14 ounces) sweetened condensed milk |
| - | | 1 tablespoon McCormick® Pure Vanilla Extract or Irish Cream Liqueur |
| - | | 1 teaspoon McCormick® Pumpkin Pie Spice |
| - | | 6 ounces bittersweet baking chocolate, melted |
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| | Nutrition (per serving) | Calories: 135 Calories
Fat: 7 Grams
Protein: 2 Grams
Cholesterol: 3 Milligrams
Carbohydrates: 16 Grams
Sodium: 50 Milligrams
Fiber: 2 Grams
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