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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

1. Preheat oven to 300°F.
2. Heavily grease a baking sheet; set aside.
3. In the top of a double boiler over simmering water, heat condensed milk and baking chocolate until smooth. Remove from heat.
4. Stir in coconut, pecans, vanilla and salt. Drop by teaspoonfuls 1½ inches apart onto prepared baking sheet. Bake 15 minutes or until slightly firm and dry.

Makes 36 cookies.

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