Chewy and full of coconut and chocolate chips.
3 dozen 2-inch cookies
2 2/3 cups (7 ounces) shredded coconut
2/3 cup sweetened condensed milk
1 teaspoon vanilla
1 cup (6 ounces) GUITTARD REAL SEMISWEET CHOCOLATE CHIPS
Preheat oven to 350ºF. Line cookie sheets with parchment or waxed paper. Combine coconut, condensed milk and vanilla in medium bowl. Stir in chips.
Drop by well-rounded teaspoonfuls onto lined cookie sheets. Bake 10-12 minutes or until edges are lightly browned. Cool before removing from paper.
Vanilla Milk Chip Kisses: Substitute GUITTARD CHOC-AU-LAIT VANILLA MILK CHIPS for semisweet chips. Proceed as directed above.