| 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
A Message from our Provider:
“You’ve achieved nothing until you find God”