No-Bake Samoa Cookies

• Vegetarian

• Condiments

  • 1 tsp Butter or margarine

• Pasta & Grains

  • 2 1/2 cups Oats, quick-cooking

• Baking & Spices

  • 1/2 cup Chocolate chips
  • 2 cups Sugar
  • 1 tsp Vanilla

• Nuts & Seeds

  • 1 3/4 cup Coconut, sweetened

• Dairy

  • 1/2 cup Butter
  • 2/3 cup Milk

• Desserts

  • 1 (3.4 oz box Butterscotch pudding, instant

Found on thereciperebel.com

Description

Ingredients

• ¾ cup sweetened shredded coconut, for toasting
• ½ cup chocolate chips
• 1 tsp butter or margarine
• 2 cups sugar
• ½ cup butter
• ⅔ cup milk
• 1 (3.4 oz) box instant butterscotch pudding
• 2½ cups quick cooking oats
• 1 cup sweetened shredded coconut
• 1 tsp vanilla

Directions

• Place coconut in a small, dry pan. Heat over medium heat, stirring occasionally (stir more frequently towards the end), until coconut is light golden brown. Set aside.
• In a small bowl, melt together chocolate and margarine. I microwaved mine at 50% power for 25 seconds. If its too thick, add a tiny bit of milk. Pour chocolate into a Ziploc bag to use for drizzle later.
• In a large pot, bring sugar, butter and milk to a boil. Boil for 2 minutes.
• Turn off the heat and add in the pudding mix, oats, coconut and vanilla.
• Scoop onto wax-paper lined cookie sheets. Snip a tiny piece of the bags corner and drizzle with melted chocolate. Sprinkle with toasted coconut.