Magic Stars Recipe
Magic Stars Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Our Test Kitchen created this delightful treat. You'll love the chocolaty flavor these cookies bring, as well as how simple they are to make!
MAKES:
34 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 10 min./batch + cooling
MAKES:
34 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 10 min./batch + cooling

Ingredients

  • 1 cup refrigerated Holiday Cookie Dough
  • 3/4 cup sweetened shredded coconut, toasted
  • 1/2 cup graham cracker crumbs
  • 1/2 cup miniature semisweet chocolate chips
  • 1/4 cup sweetened condensed milk
  • Additional miniature semisweet chocolate chips, optional

Directions

Let cookie dough stand at room temperature for 5-10 minutes to soften. In a large bowl, combine the dough, coconut, cracker crumbs, chocolate chips and milk. Cover and refrigerate for 1 hour or until easy to handle.
On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with a floured 3-in. star-shaped cookie cutter.
Place 1 in. apart on baking sheets coated with cooking spray. Bake at 350° for 8-10 minutes or until edges are lightly browned. Cool for 2 minutes before removing to wire racks.
If frosting is desired, melt additional chocolate chips; stir until smooth. Frost cooled cookies. Yield: about 2-1/2 dozen.
Originally published as Magic Stars in Simple & Delicious November/December 2007, p54

Nutritional Facts

1 each: 71 calories, 4g fat (3g saturated fat), 7mg cholesterol, 40mg sodium, 8g carbohydrate (5g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1 fat, 1/2 starch.

  • 1 cup refrigerated Holiday Cookie Dough
  • 3/4 cup sweetened shredded coconut, toasted
  • 1/2 cup graham cracker crumbs
  • 1/2 cup miniature semisweet chocolate chips
  • 1/4 cup sweetened condensed milk
  • Additional miniature semisweet chocolate chips, optional
  1. Let cookie dough stand at room temperature for 5-10 minutes to soften. In a large bowl, combine the dough, coconut, cracker crumbs, chocolate chips and milk. Cover and refrigerate for 1 hour or until easy to handle.
  2. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with a floured 3-in. star-shaped cookie cutter.
  3. Place 1 in. apart on baking sheets coated with cooking spray. Bake at 350° for 8-10 minutes or until edges are lightly browned. Cool for 2 minutes before removing to wire racks.
  4. If frosting is desired, melt additional chocolate chips; stir until smooth. Frost cooled cookies. Yield: about 2-1/2 dozen.
Originally published as Magic Stars in Simple & Delicious November/December 2007, p54

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