Chocolate-Coconut Cookies
Yield
3 dozenPrep
10 minCook
15 minReady
30 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 14 | ounces |
milk, sweetened condensed
|
|
| 3 | ounces |
unsweetened chocolate
unsweetened square |
|
| 2 | cups |
coconut
shredded |
*
|
| 1 | cup |
pecans
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | dash |
salt
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 404.6 | ml/g |
milk, sweetened condensed
|
|
| 86.7 | ml/g |
unsweetened chocolate
unsweetened square |
|
| 473 | ml |
coconut
shredded |
*
|
| 237 | ml |
pecans
|
|
| 5 | ml |
vanilla extract
|
|
| 1 | dash |
salt
|
*
|
Directions
In top of double boiler over simmering water, heat milk and chocolate until chocolate melts.
Remove from heat; stir in remaining ingredients.
Drop by level teaspoonfuls 1½ inches apart on heavily greased cookie sheets.
Bake in preheated 300℉ (150℃). oven, taking care that bottoms do not burn, 15 minutes or until slightly firm and dry to touch.
