Ingredients
1
roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough
1
teaspoon grated lemon peel
1 1/2
cups white vanilla baking chips (9 oz)
3/4
cup sweetened shredded coconut
1/2
cup chopped macadamia nuts, if desired
1
can (14 oz) fat-free sweetened condensed milk (not evaporated)
1
tablespoon lemon juice
1/4
teaspoon lemon extract, if desired
Preparation
Heat oven to 350°F. Line 13x9-inch pan with foil; spray foil with cooking spray.
In large bowl, break up cookie dough. Add lemon peel; beat with electric mixer on low speed until peel is well combined. Press dough in bottom of pan. Sprinkle white chips, coconut and macadamia nuts over dough.
In small bowl, stir together condensed milk, lemon juice and lemon extract. Pour over top.
Bake 28 to 35 minutes or until edges are golden brown and center is slightly glossy. Cool completely, about 45 minutes. Cut into 6 rows by 4 rows.
