Pajas
Yield
20 servingsPrep
10 minCook
20 minReady
40 minTrans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
pecan halves
|
|
| 1 | tablespoon |
butter
melted |
|
| 2 ½ | cups |
coconut
shredded, sweetened |
*
|
| ½ | cup |
apricots
dried, chopped |
*
|
| ½ | cup |
semi-sweet chocolate
semi-sweet, chopped, null, null |
*
|
| 7 | ounces |
milk, sweetened condensed
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
pecan halves
|
|
| 15 | ml |
butter
melted |
|
| 591 | ml |
coconut
shredded, sweetened |
*
|
| 118 | ml |
apricots
dried, chopped |
*
|
| 118 | ml |
semi-sweet chocolate
semi-sweet, chopped, null, null |
*
|
| 202.3 | ml/g |
milk, sweetened condensed
|
|
Directions
Preheat the oven to 325℉ (160℃).
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.
