Apricot and Coconut Choc Cookies
- 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
- 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.
- Bake in oven for 15 minutes or until golden brown. Transfer to a wire rack and set aside to cool completely.
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