Cookie Bookie

Coconut-Pecan Frosting

1 can (12 ounces) evaporated milk
1 ½ cups sugar
¾ cup (1 ½ sticks) margarine or butter
4 egg yolks, slightly beaten
1 ½ teaspoons vanilla
1 package (7 ounces) flaked coconut
1 ½ cups chopped pecans

Mix milk, sugar, margarine or butter, egg yolks and vanilla in large saucepan. Cook and stir on medium heat about 12 minutes or until thickened and golden brown. Remove from heat.

Stir in coconut and pecans. Cool to room temperature and of spreading consistency.

Makes 4 ½ cups
Ready in appx 20 minutes