Ingredients
- 14 ounces sweetened shredded coconut, divided
- 1 cup toasted pecans, finely chopped
- 12 ounces sweetened condensed milk
- 3 egg whites
- ¼ cup flour
- ¼ cup sugar
- 4 tablespoons unsalted butter
- 1 tablespoon vanilla
- pinch of salt
- 4 ounces German chocolate chocolate
- 1 tablespoon shortening
Directions
Process 1 1/2 cups coconut in processor. In a bowl, combine all the coconut (processed and whole) and pecans. Whisk together 1/3 cup of milk, egg whites, flour, sugar, butter, vanilla, and salt in a bowl with a pour spout. Gently mix egg white mixture into coconut and pecans until combined. Chill dough from 1-24 hours. Scoop dough onto cookie sheets lined with parchment paper, one inch apart, about 2 teaspoons of dough. Bake at 350° for 16-18 minutes or until edges are golden. Cook on sheets for 5 minutes. Transfer to racks. Cook remaining milk in a double boiler until thickened, approximately 45 minutes. Keep warm. Melt chocolate and shortening together. Top with chocolate by drizzling each. Once chocolate is set, drizzle with the thickened milk. |