Easy Coconut Chews

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Easy Coconut Chews
by Pam Allen

This is an extremely simple recipe that my mother found in a cookbook over 40 years ago. She taught me how to make them when I was about six, and I've remembered the recipe ever since (which is a good thing, because I've never seen the recipe since then, and I collect cookbooks).

Preheat oven to 350 degrees and lightly grease two cookie sheets.

In a small mixing bowl, combine one can of sweetened condensed milk, (NOT evaporated milk), one teaspoon vanilla, and a pinch of salt. Mix well.

Stir in one 14 ounce bag of shredded coconut. Drop a heaping tablespoon full of the batter onto the cookie sheet, spacing about an inch apart.

Bake for approximately 12 minutes, until lightly brown. Using a thin spatula, remove from cookie sheets while still warm. Makes about 2 dozen good sized rounds.

These are a cross between a candy and a cookie, very chewy and rich. They're are also good drizzled with melted milk chocolate chips, sort of a homemade Mounds bar. Another good use for this batter is to press it thinly on the bottom and sides of a pie pan, bake until brown, and use as a crust for a coconut cream pie. It's a nice change from the standard pie crust.

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