Chocolate has so many good things about it. Besides the flavor and confections that come from this wonderful plant there are health benefits. Here’s a link to an online article about the benefits of eating chocolate: http://lowfatcooking.about.com/od/healthandfitness/a/chochealth.htm Retrieved August 12, 2010.
This recipe is from the Fannie Farmer Cookbook. (1980 Reprint) Fannie Farmer was from Boston and eventually a company name, that I grew up with, in New England. The company produced fine chocolates. It was a candy company much like See’s Candy on the West coast of the US. Fannie Farmer wrote a cookbook that was “treasured and given to brides.”
Chocolate Coconut Cookies
Almost a candy, these are chewy, not too sweet but very chocolaty.
14 ounce can (400grams) sweetened condensed milk
3 ounces (85 grams) unsweetened chocolate
2 cups (1/2 Liter) shredded coconut
1 cup (1/4 Liter) Pecan pieces
1 teaspoon vanilla
Dash of salt
Preheat oven to 300°F (150°C). Grease some cookie sheets very well. Heat the sweetened condensed milk and chocolate together in a small pot over simmering water until the chocolate has melted. Remove from the heat and stir in the remaining ingredients. Arrange by teaspoonfuls on the cookie sheets and bake for about 15 minutes, taking care that the bottoms do not burn.
My notes: I used baking paper on my pan to eliminate any greasy flavors being added. My oven runs a little hot and 15 minutes was too long. The first batch came out tasting too strong. 12-13 minutes worked better.
The taste is for dark chocolate lovers – strong. Suggestion: serve them with some rich vanilla ice cream or (as in my coffee drinking days) with a nice espresso, after a heavy meal.
Enjoy! Your recipes and comments are welcome!
P.S. I had some taste testing with these on Saturday night. They were highly rated.