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Pajas




Source of Recipe


Internet


Recipe Introduction


Similar in consistency to macaroons, these sweet and chewy coconut haystacks are great for the inexperienced baker. Just mix them up by hand and pop them in the oven for a wonderful, moist-keeping cookie guaranteed to spread joy to all those who take a bite.


List of Ingredients




Yield: 20 to 24 cookies

¾ cup pecan halves
1 tablespoon butter, melted 2 ½ cups sweetened shredded coconut
¾ cup chopped golden raisins*
7 ounces sweetened condensed milk
½ cup chopped semisweet chocolate or chocolate morsels

Recipe



Preheat the oven to 325 degrees. Line a cookie sheet with parchment paper or use a nonstick baking sheet.

In a bowl, toss the pecans with the melted butter to coat evenly. Spread on another baking sheet and bake about 15 minutes, stirring occasionally, until the pecans are golden and aromatic. Cool and roughly chop.

Combine the chopped pecans and remaining ingredients, except the chocolate, in a bowl and mix with a wooden spoon until evenly moistened. Drop about 2 tablespoons of batter for each cookie onto the lined cookie sheet and gently flatten with your fingertips or a fork to 2 ¼-inch circles. (These cookies do not spread.)

Bake for 10 minutes, until the coconut turns pale golden, being careful not to overbrown. Cool completely on racks.

Melt the chocolate in a bowl over simmering water or in the microwave for 1 minute at high power. Dip the tines of a fork in the hot chocolate and drizzle over cooled cookies for a freeform pattern. Let set until hardened.

*Any dried fruit can be substituted for the raisins in Pajas: apricots, sour cherries, strawberries. Just chop larger fruit into chunks.