Total Time
35mins
Prep 25 mins
Cook 10 mins

This Modern Mexican cookie is almost like a candy.

Ingredients Nutrition

Directions

  1. Preheat the oven to 325 degrees F.
  2. Line a cookie sheet with parchment paper or use a non-stick cookie sheet, set aside.
  3. Toss the pecans in the melted butter to evenly coat.
  4. Spread the nuts on an ungreased baking sheet and bake 10 to 15 minutes, or until golden. Set aside to cool, then roughly chop.
  5. Place the chopped pecans and remaining ingredients in a bowl and mix with a wooden spoon until moistened.
  6. Spoon about 2 tablespoons of batter for each cookie onto the lined cookie sheet and gently flatten to circles of about 2 1/4 inches in diameter. These cookies do not spread.
  7. Bake 10 mintes or until the coconut turns a very pale golden, being careful not to brown too much.
  8. Transfer to racks to cool.

Reviews

(1)
Most Helpful

Great taste but I couldn't get the darn things to stick together, in spite of the sticky sweetened condensed milk.

CooksandReads January 10, 2008

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