Brazilian Coconut-Cheese Drops

I clipped this from a magazine a long time ago. It sounds interesting. Unlike the other recipe for brazilian coconut drops, this one does not need to be cooked before baking.

• Ready In: 12 mins
• Yields: 84-96 cookies

Ingredients

• 1 (14 ounce) can sweetened condensed milk
• 2  egg yolks
• 2  cups flaked coconut (make sure the coconut you use is moist, not dry)
• 2  cups pecans, finely chopped
• 1⁄3 cup parmesan cheese, grated
•  granulated sugar

Directions

1. Preheat oven to 325*. Mix all ingredients together, except the granulated sugar. Shape into 3/4" balls and place 1" apart on a greased cookie sheet.
2. Bake @ 325* for 7-9 minutes, until golden.
3. Immediately roll in granulated sugar to coat. Cool on racks.