Time 30m Yield 5-6 dozen. Number Of Ingredients 7 Steps:
Place crumbs, coconut and pecans in a large bowl; set aside. In a small saucepan, melt butter and peanut butter; add to bowl and mix well. Roll into 1/2-in. balls. Melt chocolate chips and shortening in a heavy saucepan. Dip balls in melted chocolate and place on waxed paper to cool.
Time 30m Yield 2 dozen. Number Of Ingredients 5 Steps:
In a small bowl, combine coconut, apricots and pecans. Add condensed milk; mix well (mixture will be sticky)., Shape into 1-1/4-in. balls and roll in confectioners’ sugar. Store in an airtight container in the refrigerator.
Time 20m Yield 36 Number Of Ingredients 9 Steps:
Heat a small skillet over medium-low heat. Toast coconut flakes and pecans in batches until lightly browned and fragrant, about 3 minutes. Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Cream butter, brown sugar, and white sugar together in a bowl using an electric mixer until light and fluffy. Mix in egg and vanilla extract. Beat to combine. Combine flour and baking soda in a bowl. Add to butter mixture and mix until just combined. Stir in toasted pecans and coconut. Place scoops of dough on the prepared baking sheet using a 1 1/2-tablespoon spring-hinged scoop. Bake in the preheated oven until lightly browned, 10 to 12 minutes. Cool on baking sheet for 5 minutes. Carefully remove from baking sheet and transfer to a cooling rack.
Time 15m Yield 12 Number Of Ingredients 7 Steps:
In a saucepan over medium heat, combine milk, sugar, egg yolks, butter and vanilla. Cook, stirring frequently, until thickened. Remove from heat and stir in coconut and pecans.
