- 2 2/3 cups BAKER'S ANGEL FLAKE Coconut
- 2/3 cup Eagle Brand® Sweetened Condensed Milk
- 1 teaspoon vanilla
- 2 squares BAKER'S Semi-Sweet Chocolate
- Heat oven to 350 degrees F.
- Combine coconut, milk and vanilla. Drop by heaping teaspoonfuls, about 1 inch apart, onto baking sheets sprayed with cooking spray. To prevent burning, press down any ends of coconut shreds with back of spoon.
- Bake 10 to 12 minutes or until edges are golden brown. Immediately transfer cookies from baking sheets to wire racks. Cool completely.
- Melt chocolate as directed on package. Dip cookies halfway into chocolate; return to racks. Let stand until chocolate is firm.