24-30 shortbread cookies
6 tablespoons butter
1/2 cup
1/2 cup light corn syrup
1/2 cup sweetened condensed milk
1/2 teaspoon vanilla
4 cups toasted coconut
1 cup chocolate chips

place shortbread cookie in a cup of a greased muffin tin.

in a 2 quart saucepan over medium-low heat, combine butter, sugar and corn syrup.

heat to a full boil, stirring constantly with a wooden spoon.

boil 3 minutes, stirring constantly.

slowly pour in sweetened condensed milk, stirring constantly.

continue cooking over low heat until candy thermometer reaches 220°-228°.

remove them heat.

stir in vanilla.

beat until creamy.

immediately stir in toasted coconut and mix well.

spoon mixture by teaspoonfuls over shortbread cookies.

cool completely.

remove cooled cookies from muffin tins onto waxed paper.

melt chocolate chips and drizzle thinly in stripes over cookies and let chocolate harden at room tempetature.

store in airtight container.

makes 24-30 cookies (depending on size of cookies)