Mexican Coconut Cookies
Ingredients:
- shredded sweetened coconut - 5 cups
- dulce de leche - 1/2 cup
- macadamia nuts, coarsely chopped - 1/3 cup
Instructions:
In a large bowl, mix together shredded coconuts and dulce de leche until well combined. Add nuts; mix.
Press mixture into 24 lightly spray mini muffin cups.
Bake in a preheated 350 degrees oven for 8 - 10 minutes, or until edges are nicely browned. Cool completely before removing from the pan.
Store in air tight container, at room temperature, for up to 3 days.
