Ingredients
1-1/2 cups sugar2/3 cup 2% milk1/2 cup baking cocoa1/2 cup butter, cubed1/2 teaspoon salt1/3 cup creamy peanut butter1 teaspoon vanilla extract2 cups quick-cooking oats1 cup sweetened shredded coconut1/2 cup white baking chips1 teaspoon shortening
Preparation
In a large saucepan, combine the first 5 ingredients. Bring to a boil, stirring constantly. Cook and stir 3 minutes.
Remove from heat; stir in peanut butter and vanilla until blended. Stir in oats and 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 until set. Store in airtight containers.
