Fruit and Nut Chews

 

1

bag (12 oz) white vanilla baking chips (2 cups)

1

bag (7 oz) flaked coconut (about 2 2/3 cups)

1

bag (6 oz) dried cherries or cranberries, coarsely chopped (about 1 1/2 cups)

1

bag (7 oz) dried apricots, chopped (about 1 1/2 cups)

1

bag (6 oz) roasted, salted and shelled pistachio nuts, chopped (about 1 1/2 cups)

1

can (14 oz) sweetened condensed milk (not evaporated)

• 1 Heat oven to 325°F. Spray 2 large cookie sheets with cooking spray.
• 2 In large bowl, mix all ingredients except milk with spoon to combine. Pour milk over dry ingredients; stir gently to evenly coat.
• 3 Spoon heaping teaspoonfuls mixture onto cookie sheets. Moisten fingers with water, and gently form cookies into tighter mounds on cookie sheets.
• 4 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.