Yield: 20 servings
|1 cup||Pecan halves|
|1 tablespoon||Unsalted butter; melted|
|2½ cup||Sweetened shredded coconut|
|½ cup||Chopped dried apricots|
|½ cup||Chopped semisweet chocolate|
|\N \N||(or chocolate morsels)|
|7 ounces||Canned sweetened condensed milk|
Preheat the oven to 325 degrees. Line a cookie sheet with parchment paper, or use a nonstick pan. Toss the pecans in the melted butter to evenly coat.
Spread the nuts on an ungreased baking sheet and bake 10 to 15 minutes, or until golden and aromatic. Set aside to cool, and then chop roughly. Place the chopped pecans and the remaining ingredients in a bowl and mix with a wooden spoon until evenly moistened. Spoon about 2 tablespoons of batter for each cookie onto the lined baking sheet and gently flatten to circles of about 2¼-inches in diameter (these cookies do not spread). Bake 10 minutes or until the coconut turns very pale golden, being careful not to overbrown. Transfer to racks to cool. This recipe yields 20 to 24 cookies.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6182 broadcast 03-03-1997) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.