What better way to solidify sweetened condensed milk so you can chew it than adding flaked coconut!

• 7 2/3 cups flaked coconut (3 pkg at 7 oz. each)
• 1 cup all-purpose flour
• ½ tsp. salt
• 1 can (14 oz.) sweetened condensed milk
• 2/3 cup canned cream of coconut (not coconut milk)
• 1 tbsp. vanilla
• ¼ tsp. almond extract
• 1 egg
• 1 pkg. milk chocolate chips (optional)
• 1 tbsp. vegetable oil (optional)

1. Heat oven to 350ºF. Line cookie sheet with aluminum foil or parchment paper.
2. Sprinkle 1 cup of the coconut over foil. Bake 5-7 minutes, stirring occasionally, until golden brown; cool.
3. Mix toasted coconut, remaining coconut, flour and salt in a large bowl. Beat milk, cream of coconut, vanilla, almond extract and egg in medium bowl until well mixed. Pour milk over coconut mixture; stir until well mixed.
4. Drop mixture by heaping tablespoonfuls about 2 inches apart onto lined cookie sheet.
5. Bake 12-14 minutes or until golden brown (the cookies will be soft in the center and set at edges). Immediately slide lining with cookies from cookie sheet to a wire rack to cool completely; about 30 minutes.
6. Heat chocolate chips and oil in a saucepan over low heat, stirring occasionally until chips are melts. Either drizzle over cookies or dip half of cookie into the chocolate. Let stand about 30 minutes or until chocolate is set.

This recipe was taken from Betty Crocker’s Cookbook.