Chopped pecans add crunch to these chewy coconut treats. A bit of vanilla softens the flavor and complements the chocolate.
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 3 dozen cookies.