Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  pecan halves
  1         tablespoon  unsalted butter -- melted
  2 1/2           cups  sweetened shredded coconut
     1/2           cup  chopped dried apricots
     1/2           cup  chopped semisweet chocolate
                        (or chocolate morsels)
  7             ounces  canned sweetened condensed milk

Preparation:

Preheat the oven to 325 degrees. Line a cookie sheet with parchment paper, or use a nonstick pan. Toss the pecans in the melted butter to evenly coat. Spread the nuts on an ungreased baking sheet and bake 10 to 15 minutes, or until golden and aromatic. Set aside to cool, and then chop roughly. Place the chopped pecans and the remaining ingredients in a bowl and mix with a wooden spoon until 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 10 minutes or until the coconut turns very pale golden, being careful not to overbrown. Transfer to racks to cool.

Nutritional Information:

49 Calories (kcal); 4g Total Fat; (72% calories from fat); 1g Protein; 3g Carbohydrate; 2mg Cholesterol; trace Sodium