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(Chestnut Hill Bakery updated version)

2 1/2 c. moist coconut
1 1/2 c. cut-up dates
1 1/2 c. cut or chopped pecans
1 can Borden's Eagle Brand milk

Mix coconut, dates, and pecans thoroughly, then add Borden's milk
and mix well. Drop by teaspoon onto well-greased cookie sheet.
Bake at 350 for 11-12 minutes. Yield: 75 cookies

Note: I use a food processor to chop the nuts and dates. I squeeze
the batter out of a pastry bag or parchment cone. These are great
to cut in half and roll in powdered sugar to serve at parties and

This recipe is from an actual cookbook printed by Fundcraft Publishing!

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Accuracy is believed to be good, but is not guaranteed.
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