122 | CANADIAN LIVING OCTOBER 2019
We’re crazy for the
added coconut in these
chocolate chip cookies.
TEST
KITCHEN
TIP
Change it up—
substitute butterscotch
chips or chopped
dark chocolate for the
chocolate chips. It’s a
whole new treat!
COOK & EAT last bite
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COCONUT, CHOCOLATE
& PECAN COOKIES
MAKES 16 TO 18 COOKIES
HANDS-ON TIME 10 MINUTES
TOTAL TIME 25 MINUTES
400 g sweetened shredded coconut
2 cups semisweet chocolate chips
⅓ cup chopped pecans
1 300 ml can condensed milk
Preheat oven to 350ºF. Line baking sheet
with parchment paper; set aside.
In large mixing bowl, using wooden
spoon, mix together coconut, chocolate
chips, pecans and condensed milk. Form into
2-inch EDOOV7UDQVIHUWREDNLQJVKHHWÀDWWHQ
slightly. Bake until lightly browned on top,
15 to 18 minutes. Let cool on baking sheet.
PER EACH OF 18 COOKIES about 280 cal, 3 g pro, 14 g total
fat (10 g sat. fat), 36 g carb (4 g dietary fibre, 30 g sugar),
5 mg chol, 50 mg sodium.
Coco Loco