Chewy coconut cookies
36 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Flour |
| ⅔ | cup | Sugar |
| ¾ | teaspoon | Baking soda |
| ¼ | teaspoon | Salt |
| ⅓ | cup | Dark corn syrup |
| 3 | tablespoons | Vegetable oil |
| 1 | teaspoon | Vanilla |
| 1 | teaspoon | Coconut extract |
| 2 | Egg whites | |
| ⅓ | cup | Flaked coconut |
| Vegetable cooking spray | ||
| 2 | tablespoons | Coconut, toasted |
Directions
Preheata oven to 350F. Combine flour, sugar, soda and salat in a large bowl and blend well. Combine syrup, oil, vanilla, coconut extract, and egg whites; blend well. Stir into dryingrediets, just until combined. Add ⅓ cup coconut. Drop by level tablespoons onto sprayed baking sheets. Sprinkle with toasted coconut. Bake 8 minutes; let cool on pan 1 minute before removing to wire racks to cool completely. Per cookie: 66 cal., 0.9f pro., 1.6g (22%) fat, 11.9g carb., 0.2g fiber, 0mg chol., 0.3mg iron, 52mg sodium, 1mg calcium.
Cooking Light Nov/Dec 95