| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Eggs | 1995 | 36 | servings | |
INGREDIENTS
| 2 | c | All-purpose flour |
| 2/3 | c | Sugar |
| 3/4 | ts | Baking soda |
| 1/4 | ts | Salt |
| 1/3 | c | Dark corn syrup |
| 3 | tb | Vegetable oil |
| 1 | ts | Vanilla extract |
| 1 | ts | Coconut extract |
| 2 | Egg whites | |
| 1/3 | c | Flaked sweetened coconut |
| Vegetable cooking spray | ||
| 2 | tb | Flaked sweetened coconut; toasted |
INSTRUCTIONS
Combine first 4 ingredients in a large bowl; stir well. Combine corn syrup, oil, extracts, and egg whites; stir well. Add corn syrup mixture to dry ingredients, stirring just until dry ingredients are moistened. Stir in 1/3 cup coconut. Drop dough by level tablespoons onto baking sheets coated with cooking spray. Sprinkle toasted coconut over cookies, and bake at 350 degrees for 8 minutes; let cool on pans 1 minute. Remove from pans; let cool completely on wire racks. S: 3 dozen (serving size: 1 cookie). Nutritional Information: CALORIES 66 (22% from fat); PROTEIN 0.9g; FAT 1.6g (sat 0.6g, mono 0.4g, poly 0.6g); CARB 11.9g; FIBER 0.2g; CHOL 0mg; IRON 0.3mg; SODIUM 52mg; CALC 1mg SOURCE: Cooking Light YEAR: 1995 ISSUE: Nov/Dec PAGE: 206 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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