Categories: Cookies
Ingredients
- 14-ounce can sweetened condensed milk
- 2 teaspoons vanilla extract
- 2 seven-ounce packages flaked coconut (that’s approx. 5 and 1/3 cups)
- 2 cups chopped dried papaya (chop it up to the size of raisins)
Directions
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Preheat oven to 325 degrees F., rack in the middle position.
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Prepare your baking sheets. You can use mini size paper baking cups, the mini muffin pan without baking cups, or cookie sheets. If you use the baking cups, just set them in the muffin pan. If you use the mini muffin pan without baking cups, spray it with Pam or another nonstick cooking spray and then flour it, OR use baking spray which already contains the flour. If you use cookie sheets, line them with heavy duty foil. Spray the foil with cooking spray and flour it, or simply use a baking spray that contains flour.
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Open the can of sweetened condensed milk and empty the contents into a large mixing bowl. Add the vanilla extract and stir it in.
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Measure out your coconut, chop it a bit finer with your food processor or a knife, and stir it into the bowl.
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Add your chopped papaya to the bowl, stirring it in as thoroughly as you can.
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f you’re using baking cups, drop some cookie dough inside with a teaspoon and press it down lightly with a wet fingertip. (This dough is sticky!) Since these cookies don’t rise, you can fill the baking cup very close to the top.
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If you’re using mini muffin tins without the baking cups, simply use a teaspoon to fill them up and press down slightly with a wet fingertip. They’ll look best if they’re a little mounded on top.