| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Cookie | 15 | Servings | |
INGREDIENTS
| 2 | c | Flaked or shredded coconut |
| 1/3 | c | Sugar |
| 1 | tb | Light corn syrup |
| 2 | tb | Flour |
| 3 | tb | Unsweetened cocoa powder |
| 1 | ts | Vanilla extract |
| 2 | Egg whites | |
| 1 | ds | Salt |
INSTRUCTIONS
Date: Thu, 12 Aug 93 09:33:35 +0200 From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke) (COLLECTION) From: the1edr@cabell.vcu.edu (Erica D. Rodgers) Source: 365 Great Chocolate Desserts, by Natalie Haughton 1. Preheat oven to 325 degrees F. In a medium bowl, mix together coconut, sugar, corn syrup, flour and cocoa powder until well blended. Stir in vanilla, unbeaten egg whites, and salt until well mixed. 2. Using a small 1-1/2 inch diameter ice cream scoop or a generouse tablespoonful, place 15 small mounds of coconut mixture 1-1/2 inches apart on a greased, foil-lined cookie sheet. Bake 18 to 22 minutes, until just set. Let cool on pan. When cool, carefully seperate cookies from foil. Note: These are delicious, chewy, and easy to prepare. Eat them "as is", or use them to make Sarah Bernhardts (recipe follows). REC.FOOD.RECIPES ARCHIVES /COOKIES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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