Pajas

Popmuse and I were recently invited to a tacos and scrabble night at a friend's house and wanted to bring a dessert to the event. Not being the biggest fan of flan I sought out other Mexican desserts to make and came across this recipe. Pajas are kind of like macaroons, but have dried fruit and chocolate involved. They are super easy, but are a little messy. Be sure to line the cookie sheet with parchment paper or a good layer of cooking spray. It's also important to flatten the cookies once on the sheet. They won't spead when baked, so flatening them beforehand helps them stay together and form more of a cookie than a pile of coconut.

Pajas

1 cup pecan halves
1 tablespoons 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

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.

Comments

[Kevin]

Man-oh-man that sounds good! I love fruit and chocolate (and the fact that there are pecans instead of walnuts which burn my tongue).

Also, high-five on the non-flan issue.

[Aaron Carter]

Am troubled by the inflannatory remarks - apparently none of you have Ecuadorian aunts who know what they're doing when it comes to custard.

[Scott]

Honest? There is more to 'south of the border' deserts than caramel-y custard? I have no doubts that when properly made (esp. by Ecuadorian aunts) it's delicious. But, in our typically American way not many other delacacies get enough screen time. Kudos, BH, for thinking outside the custard! ;}