Directions

1. 1. In two quart saucepan over medium low heat combine butter, sugar and corn syrup. Heat to a full boil and continue boiling, stirring constantly with a wooden spoon, for three minutes.
2. 2. Slowly pour in sweetened condensed milk, stirring constantly. Continue cooking over low heat until candy thermometer reaches 220 to 228 degrees F.
3. 3. Remove from heat and stir in the vanilla. Whisk until creamy. Immediately stir in toasted coconut and mix well.
4. 4. Spoon mixture by teaspoonfuls into circular mounds onto buttered waxed paper. Flatten slightly and with the end of a wooden spoon poke a small round hole into the center of each cookie. Cool completely.
5. 5. Melt the chocolate chips and drizzle thin stripes over cookies. Let chocolate harden at room temperature.
6. 6. Store in airtight container.