Coconut Fruitcake Cookies
Brimming with candied fruit, coconut and pecans, these sweet morsels resemble fruitcakes. My grandmother would bake and serve the cookies in decorated miniature paper or foil muffin liners, and I have carried on the tradition.
Ingredients
- 3 cups chopped pecans
- 2-1/2 cups sweetened shredded coconut
- 1-1/4 cups chopped candied cherries
- 1-1/4 cups chopped candied pineapple
- 1 cup chopped dates
- 2 cups sweetened condensed milk
Reviews
These are very good. I like them especially because they do not have anything but dates, pineapple and cherries in them.
I have made this all my life , but I always used Graham cracker crumbs to bind all that gooey fruit together. let sit tightly wrapped for about a week before slicing it in thin sliced to serve. very good !!
These are ridiculously simple to make and taste great. I made it for a big party and it was a super duper hit. The next time I bake these, I'm thinking of baking them as cookies on a cookie sheet lined with parchment paper and then serving them in mini muffin liners because it takes about 15-16 hours minimum to remove the cookie from the liner if it is baked in it. Or else we should try spraying the liners with non-stick cooking spray and then bake it. I have blogged about this here:http://www.egglesscooking.com/2011/05/27/fruitcake-coconut-cookies/