1 cup sifted flour
1 cup chopped-flaked coconut or nuts
1/2 cup Karo Crystal-Clear Syrup (light corn syrup)
1/2 cup firmly packed brown sugar
1/2 cup margarine
1 teaspoon vanilla


Mix flour and coconut.  Combine Karo, brown sugar and margarine in heavy saucepan.  Bring to boil over medium heat, stirring constantly.  Remove from heat; gradually blend in flour mixture, then vanilla.  Drop onto a foil-covered cooky sheet by scant teaspoonfuls, 3 inches apart.  Bake in 350-degree oven 8 to 10 minutes.  Cool 3 to 4 minutes, on a wire rack until foil may be easily peeled off.  Remove foil; place cookies on a rack covered with absorbent paper.  Makes about 4 dozen. 

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