· 1 cup pecan pieces, toasted

· 2 ½ cups shredded coconut

· ½ cup chopped dried apricots

· ½ cup semi sweet chocolate chips

· 7 oz canned sweetened condensed milk

1. Preheat the oven to 345˚F and line a cookie sheet with parchment paper.

2. In a bowl mix together the coconut, pecan halves, apricots and chocolate chips.

3. Add sweetened condensed milk and mix with a wooden spoon.

4. Spoon about 2 tbsp of batter for each cookie onto the lined cookie sheet and gently flatten to circles of about 2 ¼ inches in diameter.

5. Bake for 6-10 minutes or until the coconut turns a pale golden color.

6. Transfer to rack to cool.