In a large saucepan, combine the first five ingredients. Bring to a
boil, stirring constantly. Cook and stir for 3 minutes.
Remove from heat; stir in peanut butter and vanilla extract until
blended. Stir in oats and the coconut. Drop mixture by
tablespoonfuls onto waxed paper lined baking sheets.
In a microwave, melt baking chips and shortening; stir until smooth.
Drizzle over cookies; refrigerate. Store in air-tight containers.
Originally Submitted
7/10/2014
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