Beaver Dam No Bake Cookies

In a medium pot, over medium-high heat, melt butter. Then add milk and sugar. Bring to a boil, stirring constantly. Let the mixture boil, without stirring, for 6-7 minutes. Remove from the heat. Stir in vanilla and cocoa powder. Stir in coconut and oats.

Drop the mixture by spoonfuls onto parchment lined baking sheets. I like to use a 1 ounce size ice cream style scoop to get uniform sizes. You must work quite quickly before it cools or your cookies will begin to fall apart. Let cookies cool to room temperature.

Place the chopped chocolate in a small bowl and microwave on high for 30 seconds. Stir. Microwave for another 25 seconds. Stir. The chocolate should be almost completely melted by now, and it should finish melting by gently stirring. If you need to microwave it again, do so in 10 second intervals.

Pour the melted chocolate into the corner of a small Ziploc bag and twist the bag closed. Cut off the tip of the bag and drizzle the chocolate over the cookie mounds. Let cookies sit at room temperature until hardened.