No Bake Samoa Cookies
Why I Love This Recipe
Ingredients You'll Need
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
Directions
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
