Yield: 15 Servings
|2 cups||Flaked or shredded coconut|
|1 tablespoon||Light corn syrup|
|3 tablespoons||Unsweetened cocoa powder|
|1 teaspoon||Vanilla extract|
Date: Thu, 12 Aug 93 09:33:35 +0200 From: hz225wu@... (Micaela Pantke) (COLLECTION) From: the1edr@... (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 1-½ inch diameter ice cream scoop or a generouse tablespoonful, place 15 small mounds of coconut mixture 1-½ 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).
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .