Apricot and coconut choc cookies

Method

• 1
  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.
• 2
  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.
• 3
  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.
• 4
  Bake in oven for 15 minutes or until golden brown. Transfer to a wire rack and set aside to cool completely.