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Chopped pecans add crunch
to these chewy coconut treats. A bit of vanilla softens the flavor
and complements the chocolate.
Chocolate-Coconut
Cookies
- 1 (14-ounce) can sweetened
condensed milk
3 (1-ounce) squares unsweetened baking chocolate
2 cups sweetened flake coconut
1 cup chopped pecans
1 teaspoon vanilla extract
1/8 teaspoon salt
- Preheat oven to 300°F
(150°C).
- Heavily grease a baking
sheet; set aside.
- In the top of a double
boiler over simmering water, heat condensed milk and baking chocolate
until smooth. Remove from heat.
- Stir in coconut, pecans,
vanilla and salt. Drop by teaspoonfuls 1 1/2 inches apart onto
prepared baking sheet. Bake 15 minutes or until slightly firm
and dry.
Makes 36 cookies.
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