Chocolate Coconut Cookies

Chocolate Coconut Cookies - flour less cookies made with sweetened condensed milk, unsweetened chocolate, shredded coconut, pecans and vanilla.
Chewy, chocolatey and delicious, but not too sweet.

Mmmmmmm.....
Here you go, just a recipe tonight.
No small talk.
Sometimes it's just better that way and besides, my son is waiting for the computer.
I'm still waiting for my personal new MacBook to show up in my lap. haha

This is from Fannie Farmer Thirteenth Edition, p. 616; author, Marion Cunningham; publisher, Alfred A. Knopf, Inc., division of Random House; ISBN 0-394-56788-9.

Chocolate Coconut Cookies - makes about 40

Ingredients
1 14 ounce can sweetened condensed milk
3 ounces unsweetened chocolate, chopped into smaller pieces
2 cups shredded coconut (I used sweetened)
1 cup pecan pieces
1 teaspoon vanilla
dash of salt

Directions
Preheat oven to 300 degrees F.
Prepare a baking sheet by lining it with parchment paper.
In a medium bowl place over a small saucepan of simmering water, combine the sweetened condensed milk and chocolate. Stir constantly over heat until chocolate is completely melted.
Remove from heat and stir in remaining ingredients.
Drop by teaspoonfuls onto the prepared baking sheet.
Bake for 15 minutes.
Do not over bake, chocolate may burn.

I rate everything I make on a scale of 1-4 and these Chocolate Coconut Cookies earned 3 1/2 rolling pins.
I loved the chewiness, the chocolate, the coconut and the overall flavor.
They were quite tasty, but not too sweet, so it was easy to eat more than one...or two...or three.

See you tomorrow!
I give you BIG baking hugs and muffins!!