- 1 Preheat oven to 350°F. Mix coconut, sweetened condensed milk, liqueur and pumpkin pie spice in large bowl. Drop by heaping teaspoonfuls onto greased baking sheets.
- 2 Bake 10 to 12 minutes or until edges are lightly browned. Immediately remove from baking sheets to wire racks; cool completely.
- 3 Dip bottom of each cooled cookie in melted chocolate. Let stand on wax paper-lined tray until chocolate is set. Store in airtight container up to 1 week.
TIPS AND TRICKS
Variation: Prepare as directed, using Kahlua or rum in place of the Irish cream liqueur.