Coconut Yum Yums

 

Ingredients:

1 box shortbread cookies (about 36 cookies)

1 Tbls. butter

1 bag caramels

2 cups toasted coconut

1 cup chocolate chips

Directions:

Place each shortbread cookie in cup of a greased muffin tin.

Butter a microwave or glass bowl, Unwrap caramels and place in bowl,  Micro-cook, uncovered, on 100% power stirring once after 1 minute , place caramels back in microwave for 1 to 1 1/2 minutes, stir to finish melting caramels and immediately stir in toasted coconut and mix well.

Spoon mixture by teaspoonfuls over shortbread cookies.

Cool completely.

Remove cooled cookies from muffin tin onto waxed paper.

In a glass measure or custard cup micro-cook chocolate pieces, uncovered, on 100% power till melted, stirring once.  (about 1 to 2 minutes). Drizzle thinly in stripes over cookies and let chocolate harden at room temperature.

Store in airtight container.

 

Yields

36 cookies

 

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