Dessert
About 2-3 dozens cookies
20 minutes
15 minutes
Chef Ida Rodriguez
This easy-to-make, gluten free cookie is habit forming. You may want to make a double batch!
1 cup Pecans, halved
1 tablespoon Butter, melted
3 ounces Dried Coconut Chips
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.
