"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Chocolate Chip Coconut Treasure Cookies, by Gerri McAdoo, is from Mama GG's Favorite Family Recipes,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 1/2 cups finely crushed graham cracker crumbs 1/2 cup all-purpose flour 2 teaspoons baking powder 1 (14 oz.) can Eagle Brand Sweetened Condensed Milk (not evaporated milk) 1/2 cup margarine. softened 1 1/2 cups chocolate chips 1 (3 1/2 oz.) can flaked coconut (1 1/3 cups) 1 cup pecans or walnuts.
Preheat oven 375º. Mix graham cracker crumbs, flour and baking powder. With mixer, beat sweetened condensed milk and margarine until smooth. Add crumb mixture, mix well. Stir in chocolate chips, coconut and pecans. Drop by tablespoons onto lightly greased cookie sheets. Bake 9 to 10 minutes or until lightly browned. Cool 2 to 3 minutes; remove from cookie sheets. Store loosely covered at room temperature.
For Raisin Coconut Treasure Cookies substitue 1 1/2 cups raisins for chocolate chips.
Makes about 3 dozen.
I always make these at Christmas. A favorite. I use chocolate chips because Angie doesn't like raisins.
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