- 4 egg-yokes
- 1 - 12 oz. can evaporated milk
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups sugar
- 3/4 cup butter
- 1- 7 oz. packet coconut (2 2/3 cups)
- 1 1/2 cups chopped pecans
-
- Put condensed milk, butter and egg yokes in a medium-size saucepan, stirring constantly, bring to a simmer over medium-low heat. Cook and stir 4 minutes or until thick as mayonnaise. Stir in coconut, chopped pecans and vanilla. Cool, stirring occasionally, 5 minutes or until thick enough to spread.
-
- Spread frosting over cooled brownies. Refrigerate about 30 minutes until frosting is firm.