Ingredients
1
bag (12 oz) white vanilla baking chips (2 cups)
1
bag (7 oz) flaked coconut (about 2 2/3 cups)
1
bag (6 oz) dried cherries or cranberries, coarsely chopped (about 1 1/2 cups)
1
bag (7 oz) dried apricots, chopped (about 1 1/2 cups)
1
bag (6 oz) roasted, salted and shelled pistachio nuts, chopped (about 1 1/2 cups)
1
can (14 oz) sweetened condensed milk (not evaporated)
Preparation
Heat oven to 325°F. Spray 2 large cookie sheets with cooking spray.
In large bowl, mix all ingredients except milk with spoon to combine. Pour milk over dry ingredients; stir gently to evenly coat.
Spoon heaping teaspoonfuls mixture onto cookie sheets. Moisten fingers with water, and gently form cookies into tighter mounds on cookie sheets.
Bake 10 to 12 minutes or until cookies just begin to brown. Cool 1 minute; remove from cookie sheets to waxed paper. Cool completely, about 10 minutes.
