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.