2 c Flour 1 ts Vanilla
2/3 c Sugar 1 ts Coconut extract
3/4 ts Baking soda 2 Egg whites
1/4 ts Salt 1/3 c Flaked coconut
1/3 c Dark corn syrup Vegetable cooking spray
3 tb Vegetable oil 2 tb Coconut, toasted
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 1/3 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
Shared by Carolyn Shaw 12-95
Yields
36 servings