Coconut Fruitcake Cookies

Coconut Fruitcake Cookies

3 cups chopped pecans
2-1/2 cups flaked coconut
1-1/4 cups chopped candied cherries
1-1/4 cups chopped candied pineapple
1 cup chopped dates
2 cups sweetened condensed milk

In a bowl, combine the first five ingredients. Stir in milk. Fill paper-lined miniature muffin cups two-thirds full. Bake at 300° for 20-25 minutes or until brown.

Cool for 10 minutes before removing from pans to waxed paper to cool completely. Let stand for 24 hours in an airtight container at room temperature before serving. Makes 8 dozen.