- 3
Ingredients
- 1 1/2 cups MINUTE® White Rice, uncooked
- 1 pkg. (14 oz.) flaked sweetened coconut
- 1 can (14 oz.) sweetened condensed milk
- 1 can (8oz.) DOLE® Crushed Pineapple,
- well drained
- 1/3 cup all-purpose flour
- 1 tablespoon lemon juice
- 1 teaspoon grated lemon juice
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup semi-sweet chocolate chips
Preparation
Step 1
•Preheat oven to 350°F.
•Prepare rice according to package direction. Cool.
•Combine coconut, condensed milk, crushed pineapple, rice, flour, lemon juice, lemon peel, vanilla extract, baking powder and salt in large bowl; mix well.
•Drop by heaping tablespoonfuls onto baking sheet lined with parchment paper and lightly sprayed with non-stick cooking spray. Bake 18 to 20 minutes or until golden brown.
•Cool on baking sheet 5 minutes; remove cookies to wire racks. Cool completely.
•Melt chocolate chips according to package directions. Pour chocolate into a resealable plastic bag. Snip off a corner with scissors or a knife to make a 1/8-inch hole; drizzle chocolate over cookies.
Tips:
•Chocolate can be drizzled using a spoon.
•Can use cooked leftover rice.
•If desired, chocolate chips do not need to be melted and drizzled over cookies, can be added to the batter before baking.