With sweet vanilla chips, chewy fruits and crunchy pistachios, these hearty bites offer something for everyone!
bag (12 oz) white vanilla baking chips (2 cups)
bag (7 oz) flaked coconut (about 2 2/3 cups)
bag (6 oz) dried cherries or cranberries, coarsely chopped (about 1 1/2 cups)
bag (7 oz) dried apricots, chopped (about 1 1/2 cups)
bag (6 oz) roasted, salted and shelled pistachio nuts, chopped (about 1 1/2 cups)
can (14 oz) sweetened condensed milk (not evaporated)
Heat oven to 325°F. Spray 2 large cookie sheets with cooking spray.
In large bowl, mix all ingredients except milk with spoon to combine. Pour milk over dry ingredients; stir gently to evenly coat.
Spoon heaping teaspoonfuls mixture onto cookie sheets. Moisten fingers with water, and gently form cookies into tighter mounds on cookie sheets.
Bake 10 to 12 minutes or until cookies just begin to brown. Cool 1 minute; remove from cookie sheets to waxed paper. Cool completely, about 10 minutes.
This recipe is based on an old family favorite of Kathy Eich, our kitchen tester. She updated the recipe with pistachio nuts and white vanilla baking chips.
For a pretty presentation, serve these treats in small foil cups.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Cookie
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- 3 1/2g,
- 3 1/2%
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.