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Porcupine Cookies

Martin makes these for April's lunch

1 cup pecan halves
1 tablespoon butter, melted
2 1/3 cups sweetened shredded coconut
1/2 cup chopped dried apricots
1/2 cup semi-sweet chocolate chips
7 ounces canned sweetened condensed milk

Preheat oven to 325 F

Line a cookie sheet with parchment paper or use a non-stick spray.

Toss the pecans in the melted butter to evenly coat. Spread on the an ungreased baking sheet and bake 10 to 15 minutes or until golden and aromatic. Set aside to cool, then roughly chop.

Add the chopped pecans and the remaining ingredients in a bowl and stir until moistened.

Spoon about 2 tablespoons of batter for each cookie onto the parchment lined cookie sheet and gently flatten to circles of about 2 1/4 inches. (Martin's version is smaller)

Bake 10 minutes or until the coconut turns very pale golden, being careful not to over brown. Transfer to racks to cool.

Makes 36 to 40 cookies

 

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