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1 cup pecan pieces, toasted

2 cups shredded coconut

cup chopped dried apricots

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 inches in diameter.

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

6. Transfer to rack to cool.

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Cookies- Pajas Cookie
Chef Raymond Alverez, Border Grill
Difficulty: Commis Chef (Beginners/Easy)

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