Apricot & coconut choc cookies

Preparation Time 30 minutes
Cooking Time 15 minutes

Ingredients (serves 25)
150g (1 cup) plain flour
200g (1 cup, firmly packed) brown sugar
90g (1 cup) rolled oats
85g (1 cup) desiccated coconut
80g (1/2 cup) diced dried apricots
70g (1/2 cup) pecans, coarsely chopped
125g butter, melted, cooled
2 eggs
1 tsp vanilla essence
50g (1/4 cup) dark choc bits


Method
Preheat oven to 180°C. Line 2 large baking trays with non-stick baking paper. Sift the flour and sugar into a large bowl. Add the oats, coconut, apricot and pecans and stir until well combined. Make a well in the centre.
Whisk together the melted butter, eggs and vanilla in a small bowl. Add the egg mixture to the flour mixture and stir until well combined.
Use your hands to roll heaped tablespoonfuls of the mixture into balls. Place balls, 5cm apart, on prepared trays. Press 3 choc bits into each ball, then flatten slightly until about 6cm round.
Get a grown-up to: Bake in oven for 15 minutes or until golden brown. Transfer to a wire rack and set aside to cool completely.
Notes & tips
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Source
Good Taste - January 2006, Page 61
Recipe by Tracy Rutherford

Posted in: kids party