Toasted Coconut-White Chocolate Cookies
STEP 1
Preheat oven to 350⁰F. Spread coconut in a single layer on a baking sheet. Bake 10 to 12 minutes, stirring about every 4 minutes to prevent burning.
STEP 2
Set aside 1/2 cup for mixing into the cookies. Reserve the remainder for garnishing the cookies. Stir together cookie mix, butter, and egg just until a dough forms. Stir in 1/2 cup toasted coconut and white chocolate. Mix just until combined. Scoop by tablespoonfuls onto ungreased baking sheets.
STEP 3
Bake 11 to 13 minutes, or until the edges of the cookies are light golden brown. Cool cookies on pans for 5 minutes.
STEP 4
Then, remove from pan to a wire rack to cool completely. Combine confectioner's sugar with 4 teaspoons of milk. Stir until combined. If necessary, add more milk until the glaze is the desired consistency. Top each cooled cookie with about a teaspoonful of glaze. Sprinkle with remaining toasted coconut.
