Moonbeam Cookies
1 (18 oz) refrigerated sugar cookie roll
1 cup coconut
1/2 c. lemon pudding (canned)
2 oz. white vanilla chips
Heat oven to 350.
Break up cookie dough into large bowl. Stir in
coconut. Shape dough into 1" balls. Place 2 inches apart on
ungreased cookie sheets. With thumb or handle of wooden spoon, make indentation in center of each cookie. Spoon approx. 1/2 teaspoon of lemon pudding into each indentation.
Bake at 350 for 10 to 13 minutes or until edges are golden brown. Immediately remove from cookie sheets, place on wire racks. Cool for 5 minutes.
Microwave white chips in small microwave safe bowl on medium for 2 minutes. Stir until smooth. Drizzle over cookies.
3 dozen cookies
(An easy way to drizzle cookies is to transfer melted chips to a heavy duty plastic bag. Snip one corner to form a tiny opening. Squeeze the coating through the open corner and drizzle over the cookies)