2 c All-purpose flour
2/3 c Sugar
3/4 ts Baking soda
1/4 ts Salt
1/3 c Dark corn syrup
3 tb Vegetable oil
1 ts Vanilla extract
1 ts Coconut extract
2 Egg whites
1/3 c Flaked sweetened coconut
Vegetable cooking spray
2 tb Flaked sweetened coconut;
-toasted
Combine first 4 ingredients in a large bowl; stir well. Combine corn
syrup, oil, extracts, and egg whites; stir well. Add corn syrup
mixture to dry ingredients, stirring just until dry ingredients are
moistened. Stir in 1/3 cup coconut.
Drop dough by level tablespoons onto baking sheets coated with cooking
spray. Sprinkle toasted coconut over cookies, and bake at 350 degrees
for 8 minutes; let cool on pans 1 minute. Remove from pans; let cool
completely on wire racks. S: 3 dozen (serving size: 1 cookie).
Nutritional Information: CALORIES 66 (22% from fat); PROTEIN 0.9g;
FAT 1.6g (sat 0.6g, mono 0.4g, poly 0.6g); CARB 11.9g; FIBER 0.2g;
CHOL 0mg; IRON 0.3mg; SODIUM 52mg; CALC 1mg
SOURCE: Cooking Light YEAR: 1995 ISSUE: Nov/Dec PAGE: 206
Yields
36 servings