Ingredients
1/2 c. Butter
2 c. Confectioners' sugar
3 c. Flaked coconut
1 Tbsp. Lowfat milk
2 ounce Semi-sweet chocolate, melted
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Fresh coconut scraper — grate coconut for chutneys, sweets, curries
Filipino staple — coconut sap vinegar for adobo and dipping sauces
Half-sphere cast iron for Thai coconut-rice pancakes
Medium-chain triglyceride oil — bulletproof coffee, keto cooking
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Fresh coconut scraper — grate coconut for chutneys, sweets, curries
Filipino staple — coconut sap vinegar for adobo and dipping sauces
Half-sphere cast iron for Thai coconut-rice pancakes
Medium-chain triglyceride oil — bulletproof coffee, keto cooking
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Preparation Time: 30 min Chilling Time: 1 hour 1. Heat butter in saucepan. Remove from heat. Add in sugar, coconut and lowfat milk. Mix well. Shape rounded tsp. of mix into balls. Make a dent in the center. Place on a cookie sheet lined with wax paper. 2. Fill center with melted chocolate. Refrigeratetill hard. Store in refrigerator. These freeze wonderfully and look beautiful on a tray. Winner Shere Case of Hickory Hills describes her cookie entry: "Holiday preparation usually starts in September and continues till the night before Christmas. I have been doing this for almost 18 years, and each year I add in more recipes. This particular cookie, passed on to me by my sister- in-law, Diana Forkash of Wisconsin, ranks among the favorites of the family and friends. It looks absolutely gorgeous on a plate, tastes wonderful and is absolutely the easiest thing to make. There is no baking time involved, and you can sit down on the job and enjoy doing them."