2 3/4 cups rolled oats
3/4 cup flaked coconut
1/2 cup butter
1 (23.5 ounce) can sweetened condensed milk
1 teaspoon vanilla extract
1 cup semisweet chocolate chips
Preheat oven to 350 degrees F (175 degrees C). Preheat oven to 425 degrees F (220 degrees C). Line cookie sheets with waxed paper and grease cookie sheets.
In a large bowl, cream together the cream and sugars until light and fluffy. Beat in the eggs one at a time. Stir in the vanilla. Stir in the chocolate chips. Drop by rounded spoonfuls onto prepared cookie sheets.
Bake for 10 to 12 minutes in the preheated oven, or until a wooden toothpick inserted comes out clean. Let cookies stand for 1 minute on the cookie sheets before removing from waxed paper. Serve hot or cold.
I used H Twop well grained crackers, these crumb topping re - molds well & hold together well. There is no doubt in my mind that I used fresh fruit. The days of oatmeal and crackers seem a distant memory. I will definetly make this again. -- Rudolph the Red-Nosed Reindeer 5.0 Although this looks like Colombia, it is really Peru. This recipe works, although way too sweet. It is also way too rich. However, I made a variation by adding lemon pepper and wait 'til after dillion."