Happy windy Sunday to all my friends.
Reviewing a Pinterest recipe today. Chocolate Chip Pecan Coconut Cookies.
The pin credit was from Ebay.com.
These macaroon type cookies are delicious. Chewy, soft, and sweet. This recipe only has four ingredients. Just mix them all together, drop by rounded spoonful onto a parchment covered cookie pan, and bake at 350 degrees for 10-12 minutes. Makes about 32 cookies.
The ingredients call for one 14 oz can Sweetened Condensed Milk. One bag, 14 oz of unsweetened shredded coconut. Two cups of semi-sweet chocolate chips. One third cup chopped pecans.
As usual, I didn’t have exactly what the recipe called for so I substituted a few ingredients. First, I used [easyazon_link identifier=”B002YR7A9Q” locale=”US” tag=”ajreeves512-20″]Bob’s Red Mill unsweetened shredded coconut, 12 oz bag[/easyazon_link]. This is really terrific coconut. Comes in a box of four 12 oz packages.
Next, I substituted 3/4 c dark chocolate chips and 3/4 c butterscotch chips. I only had partial bags in the freezer.
The rest of the ingredients were per the recipe. I baked according to the directions and took them out of the oven just as the edges started to brown. Let the cookies cool on the baking sheet and continue to bake for about 5 minutes. Place on your [easyazon_link identifier=”B00091PNTI” locale=”US” tag=”ajreeves512-20″]cookie cooling rack[/easyazon_link].
Store in an air-tight container. I usually put the container in the fridge so I can take them to work as a treat on my next shift.
This is a simple, yummy recipe. It took about 30 minutes to complete.