In a large saucepan, combine the first five ingredients. Bring to a
boil, stirring constantly. Cook and stir for 3 minutes.
Remove from heat; stir in peanut butter and vanilla extract until
blended. Stir in oats and the coconut. Drop mixture by
tablespoonfuls onto waxed paper lined baking sheets.
In a microwave, melt baking chips and shortening; stir until smooth.
Drizzle over cookies; refrigerate. Store in air-tight containers.
Originally Submitted
7/10/2014
0 Out of 5 from
0 reviews
You can add this No-Bake Fudgy Coconut Cookies recipe to your own private DesktopCookbook.