| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Chicago | Cookies | 1 | Servings |
INGREDIENTS
| 1 | c | Butter |
| 1 1/2 | c | Sugar |
| 2 | Eggs | |
| 1 | ts | Vanilla |
| 2 | c | Flour |
| 2/3 | c | Hershey's(R) cocoa |
| 2 | ts | Baking powder |
| 1 | ts | Baking soda |
| 1/2 | ts | Salt |
| 1 | c | Macadamia nuts* |
| 3/4 | c | Shredded coconut |
INSTRUCTIONS
*coarsely chopped Designed for chocoholics who are seeking to expand their horizons, this exotic specialty boasts a flavor full of richness and intrigue. Preheat oven to 350°. In a large bowl, cream butter, sugar, eggs and vanilla until light. Sift together flour, cocoa, baking powder, baking soda and salt. Add to creamed mixture and mix well. Stir in chopped macadamias and coconut. Drop by teaspoonfuls onto ungreased cookie sheets. Bake at 350° for 8-10 minutes. Remove cookies to wire rack to cool completely. Yield: 3-4 dozen. Karen Hays, Chicago, IL Randy Shearer From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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