Chocolate Apricot and Coconut cookies
By Chef Ida Rodriguez


1 cup Pecans halved
1 tablespoon Butter melted
3 ounces Dried Apricots, chopped
1/2 cup Chocolate Chips
9 ounces Sweetened Condensed Milk canned


Preheat oven to 350 degrees. Toss pecans in melted butter and spread on cookie sheet. Bake 12 minutes, let cool, then chop. Chop coconut in food processor.

Mix pecans, coconut and all other ingredient with wooden spoon. Form mixture into 2 tablespoons size balls. Place on parchment lined cookie sheet and gently flatten with the bottom of a glass. Bake 15 minutes. Cool before removing from parchment.