Mini Mac or Papaya Mac Cookies
Nov 1, 2012 18:29:32 GMT -5
Post by PrisonerOfHope on Nov 1, 2012 18:29:32 GMT -5
Mini Mac or Papaya Mac Cookies
14 oz. can sweetened condensed milk
2 tsp. vanilla extract
2 7 oz. packages flaked coconuts (about 5 1/3 cups)
For Mini Mac: 2 cups mini chocolate chips (12 oz. pkg.)
For Papaya Mac: 2 cups dried papaya, chopped to size of raisins
You can use mini muffin pans, or cookie sheets. If using cookie sheets or muffin pans without paper liners, grease & flour.
Open the sweetened condensed milk and empty into a large bowl. Add vanilla and stir in.
Measure out the coconut, chopping it fine with a food processor blade; stir into bowl.
Add the mini chocolate chips OR chopped papaya, stirring in well.
If using muffin tins, drop some dough in with a teaspoon and press down lightly with a wet fingertip, filling close to the top. They look best if a bit mounded.
If using cookie sheets, drop the dough by teaspoons onto the sheets and press down lightly.
Bake at 375 for 15-18 minutes, until coconut is a nice golden color on top. Let cool for 2 minutes before removing from pans/sheets, then cool completely on wire rack.
Store in layers of waxed paper, making sure the cookies don't touch each other as they'll stick together.
14 oz. can sweetened condensed milk
2 tsp. vanilla extract
2 7 oz. packages flaked coconuts (about 5 1/3 cups)
For Mini Mac: 2 cups mini chocolate chips (12 oz. pkg.)
For Papaya Mac: 2 cups dried papaya, chopped to size of raisins
You can use mini muffin pans, or cookie sheets. If using cookie sheets or muffin pans without paper liners, grease & flour.
Open the sweetened condensed milk and empty into a large bowl. Add vanilla and stir in.
Measure out the coconut, chopping it fine with a food processor blade; stir into bowl.
Add the mini chocolate chips OR chopped papaya, stirring in well.
If using muffin tins, drop some dough in with a teaspoon and press down lightly with a wet fingertip, filling close to the top. They look best if a bit mounded.
If using cookie sheets, drop the dough by teaspoons onto the sheets and press down lightly.
Bake at 375 for 15-18 minutes, until coconut is a nice golden color on top. Let cool for 2 minutes before removing from pans/sheets, then cool completely on wire rack.
Store in layers of waxed paper, making sure the cookies don't touch each other as they'll stick together.
