| 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
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