Chocolate-Coconut Cookies

Ingredients:

1. 14 oz. package sweetened coconut flakes
2. 14-ounce sweetened condensed milk
3. Semi-sweet chocolate chips—2 cups
4. 1/3 cup chopped pecans

Instructions:

• Pre-heat the oven to 350°F (175°C) and line a large baking sheet with parchment.
• Mix coconut flakes, chocolate chips, and chopped pecans in a large bowl.
  Stir in sweetened condensed milk to coat all ingredients.
• Scoop and shape dough into discs with an ice cream scooper or spoon. Press the tops gently to flatten.
  Rinse or dampen your hands often to avoid sticking.
• Refrigerating the dough for 30–60 minutes before baking prevents spreading for optimal results.
• Bake the cookies for 10-12 minutes until the coconut edges are golden brown.
• Serve the cookies after they cool on the baking sheet.

Get ready in 15 minutes
Cook: 12 minutes
Duration: 27 minutes
Cookie yield: 2 dozen