1 (14-ounce) can sweetened condensed milk
3 (1-ounce) squares unsweetened baking chocolate
2 cups sweetened flake coconut
1 cup chopped pecans
1 teaspoon vanilla extract
1/8 teaspoon salt
Preheat oven to 300°F (150°C). Grease a baking sheet with cooking spray; set aside.
Combine the condensed milk and unsweetened baking chocolate on top of a double boiler over simmering water. Stir continuously until smooth. Remove from heat.
Add in coconut, pecans, vanilla and salt and mix until just combined. Drop mixture by teaspoonfuls 1 1/2 inches apart onto prepared baking sheet.
Bake for 15 minutes or until slightly firm and dry.
These Chocolate Coconut Cookies are perfect accompaniment to a glass of warm milk or a cup of your favorite tea or coffee. Store cookies in an air-tight container.