Pajas Recipe – RecipeArcade

Pajas Recipe is A gluten free cookie with pecans, coconut, and dried apricots

Ingredients

• 1 cup pecan halves
• 1 tablespoons unsalted butter
• 1/2 cup chopped chocolate or chocolate morsels
• 1/2 cup chopped dried apricots
• 7 ounces canned sweetened condensed milk
• 2 1/2 cups sweetened shredded coconut

Directions for Pajas

1. Preheat the oven to 325 degrees. Spread a cookie sheet with parchment paper, or use a nonstick fry pan.
2. Toss the pecans in the melted butter to evenly coat. Spread the nuts on an ungreased baking sheet and bake for 10 to 15 minutes, or until it turns golden and emits aromatic flavor. Set aside to cool, and then chop roughly. Place the chopped pecans and the remaining ingredients in a bowl and mix with a wooden spatula until it is evenly moistened. Spoon about 2 tablespoons of batter for each cookie onto the lined baking sheet and gently flatten to circles of about 2 1/4-inches in diameter (these cookies do not spread).
3. Bake for 10 minutes or until the coconut turns very pale golden, being careful not to over brown. Transfer to racks to cool.

Pajas Recipe

Debby

Pajas Recipe is A gluten free cookie with pecans, coconut, and dried apricots

Print Recipe Pin Recipe

Prep Time 30 mins

Cook Time 30 mins

Total Time 1 hr

Course Dessert

Cuisine American

Calories 597 kcal

Ingredients

  

• 1 cup pecan halves
• 1 tablespoons unsalted butter
• 1/2 cup chopped chocolate or chocolate morsels
• 1/2 cup chopped dried apricots
• 7 ounces canned sweetened condensed milk
• 2 1/2 cups sweetened shredded coconut

Instructions

 

• Preheat the oven to 325 degrees. Spread a cookie sheet with parchment paper, or use a nonstick fry pan.
• Toss the pecans in the melted butter to evenly coat. Spread the nuts on an ungreased baking sheet and bake for 10 to 15 minutes, or until it turns golden and emits aromatic flavor. Set aside to cool, and then chop roughly. Place the chopped pecans and the remaining ingredients in a bowl and mix with a wooden spatula until it is evenly moistened. Spoon about 2 tablespoons of batter for each cookie onto the lined baking sheet and gently flatten to circles of about 2 1/4-inches in diameter (these cookies do not spread).
• Bake for 10 minutes or until the coconut turns very pale golden, being careful not to over brown. Transfer to racks to cool.

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