Yield: 24 Servings
|1 can||(4-oz) shredded coconut|
|⅓ cup||Sweetened condensed milk|
|¼ teaspoon||Vanilla extract|
Heat oven to 350 degrees. Cover cookie sheets with brown paper. Combine all ingredients in a medium-sized bowl. Stir until ingredients are well blended. Drop slightly rounded teaspoonfuls of the mixture about 2 inches apart onto prepared cookie sheets. Bake 15 minutes, or until lightly browned. Remove cookies immediately from brown paper and cook on wire cake racks. Makes about 2 dozen cookies.
REDBOOK, DEC 1972, "THE GREAT
CHRISTMAS COOKIE-SWAP COOKBOOK" From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .