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.

Source

Servings/Yield