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No Bake Samoa Cookies


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Member since 2015

Serves | Prep Time | Cook Time

Ingredients

Toppings:
¾ c sweetened shredded coconut, for toasting
½ c chocolate chips
1 tsp butter or margarine

Cookies:
2 c sugar
½ c butter
⅔ c milk
1 (3.4 oz) box instant butterscotch pudding
2½ c quick cooking oats
1 c sweetened shredded coconut
1 tsp vanilla


Toast coconut:


*Place coconut in a small, dry pan


*Heat over medium heat, stirring occasionally (stir more frequently towards the end), until coconut is light golden brown


*Set aside



Prepare drizzle:


*In a small bowl, melt together chocolate and margarine


*Pour chocolate into a Ziploc bag to use for drizzle later



Cookies:


*In a large pot, bring sugar, butter and milk to a boil


*Boil for 2 minutes


*Turn off the heat and add in the pudding mix, oats, coconut and vanilla


*Scoop onto wax-paper lined cookie sheets


*Snip a tiny piece of the bag's corner and drizzle with melted chocolate


*Sprinkle with toasted coconut


Pairs Well With


Notes

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