Preheat oven to325 degrees; rack in middle position.
14 ounce can sweetened condensed milk
2 tsp vanilla
2 7-ounce packages flaked coconut
2 cups mini chocolate chips (12 ounce package)
Chop coconut flakes finer in food processor with an on/off pulsing motion.
Prepare pans:
Mini baking cups in mini muffin pans OR
Mini muffin pans sprayed with PAM with flour OR
Baking sheets lined with heavy duty foil and sprayed with PAM with flour
Empty sweetened condensed milk into a large mixing bowl.
Add vanilla and stir in well.
Add coconut to bowl 1/2 cup at a time, stirring well after each addition.
Add mini chocolate chips. Stir in thoroughly.
Baking cups -- drop some cookie dough inside with a teaspoon. Press it down lightly with a wet fingertip. Fill baking cups close to the top.
Baking sheet -- drop some cookie dough by rounded teaspoon onto cookie sheet. They'll look best if they're a little mounded on top.
Bake at 325 degrees for 15-18 minutes. (Mine took 20 minutes.) They're done when the coconut is toasted to a nice golden color on top. Let the cookies cool for 2 minutes then remove them to a wire rack to cool completely. Store in layers of wax paper in a storage container. Make sure the cookies don't touch each other if they are not in mini baking cups. They can be frozen.
Makes about 4 dozen.
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