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CHOCOLATE HAYSTACK COOKIES 
1 (3 oz.) pkg. chocolate chips
15 oz. can Eagle brand milk
1 1/2 c. shredded coconut
2 c. chopped walnuts
1 tsp. vanilla

Melt chocolate chips in double boiler and melt over boiling water. Stir in milk and cook until thick about 15 minutes stirring occasionally. Remove from heat, stir in coconut, nuts and vanilla. Drop by teaspoon onto greased cookie sheet and bake at 275 degrees for 15 minutes. Makes about 3 dozen.
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