ats, corn flakes, pecans and coconut until evenly incorporated.
Let
aper.
Mix together the coconut, condensed milk, and almond extract
mins. Finely crush the cookies. Divide two-thirds of the
long time for these cookies to bake; begin checking for
yrup. Fold in the flour, coconut and oats.
Roll rounded
Combine sugar and flour in a heavy saucepan. Stir to mix well. Add egg yolks but do not mix yet. Gradually add the milk, stirring the yolks into the mixture with it. Cook over medium heat until pudding begins to thicken. It is important to stir this pudding continually to prevent sticking and scorching. Remove from heat and stir in vanilla and coconut cookies. Pour into serving bowl. Top with meringue. Brown in a 350 degree oven. If cookies are over 2 inch in diameter, break them in half. Cookies soften as pudding sets.
Cream the butter and sugars (white and brown) until fluffy. Add egg; blend in salad oil.
Add oatmeal, cornflakes, coconut and nuts.
Stir well.
Add flour, soda, salt and vanilla.
Mix well. Form into balls.
Place on an ungreased cookie sheet.
Flatten with fork dipped in water or use bottom of a small glass dipped in water.
Bake at 325\u00b0 for about 12 minutes.
Flatten cookies as much as you can for a crisper cookie.
Good without nuts and coconut.
Cream butter and sugar.
Add egg yolks and milk.
Add dry ingredients with raisins and coconut.
Fold in beaten egg whites and vanilla.
Add breakfast food carefully so flakes do not break. This is a stiff mixture.
Place spoonfuls on greased cookie sheet.
Bake in slow oven at 350\u00b0 for 8 to 10 minutes.
Makes 5 dozen cookies.
Cream butter and both sugars. Add egg; blend in salad oil. Blend in oats, cornflakes, coconut and nuts. Stir until mixed. Add flour, soda, salt and vanilla. Mix well. Form into balls the size of walnuts. Place on ungreased sheet and flatten with a fork. Bake at 350\u00b0 about 12 minutes. Sprinkle with powdered sugar. Yields approximately 140 cookies.
Preheat oven to 350\u00b0F. Line 2-3 baking trays with parchment paper.
In a stand mixer, beat butter and sugar until light and fluffy. Add egg and beat until combined. Stir in flour, coconut, chocolate malt powder and chocolate chips.
Roll level tablespoons of mixture into balls. Place about 2 inches apart on prepared trays. Flatten slightly.
Bake cookies for 12-15 mins. Let cool on trays.
aper.
Combine oats, flour, coconut and sugar. Set aside.
Preheat oven to 375 degrees F.
In large mixing bowl, combine all ingredients for cookies.
Stir until soft dough forms.
Drop cookie dough by tablespoonfuls onto ungreased cookie sheet.
Bake for 10-14 minutes or until edges are light golden brown.
Remove from oven and cool 1 minute.
For drizzle, melt white chocolate chips and shortening in microwave for about 1 minute.
Put melted chips in ziploc bag; cut off tip and drizzle icing over cookies.
Place apple, kale, coconut meat, cucumber, celery, and spinach in a blender; top with coconut water, almond milk, water, and lemon juice. Blend on high for 30 seconds to 1 minute.
ombined. Add the chips, oats, coconut, and pecans and stir until
Mix sugars and oleo in large bowl until light and fluffy.
Add oil, egg and vanilla; mix well.
Mix flour, soda, cream of tartar and salt in small bowl.
Stir into creamed mixture.
Add oats, cereal, coconut and pecans; mix well.
Drop by round teaspoons onto cookie sheet.
Flatten slightly.
Bake at 350\u00b0 for 10 minutes or until lightly browned.
Makes 48 cookies.
Combine sugars, margarine, oil, egg, and vanilla; beat till creamy. Combine flour, salt, soda, and cream of tartar. Add to creamed mixture and mix well. Stir in cornflakes, coconut, oats, and pecans. Drop from teaspoon onto greased cookie sheet about 1 inch apart. Bake at 350\u00b0 for 12 to 15 minutes. Makes 5 to 6 dozen cookies.
Blend sugars and shortening.
Add eggs.
Sift dry ingredients and add to first mixture.
Stir in vanilla, coconut, oats and nuts.
Mix well.
Drop by spoon on greased cookie sheets.
Flatten with a glass.
Bake in 375\u00b0 oven for 8 minutes or until light brown.
I usually double this recipe.
For the bases, arrange 4 cookies on a microwave-safe plate.
Cream sugars, butter, oil and egg together.
When well blended, add sifted flour, soda, salt and cream of tartar.
Blend well, then add oatmeal, nuts, coconut and Rice Krispies, stirring just enough with a wooden spoon to mix.
Drop by small spoonfuls onto an ungreased cookie sheet.
Bake 10 to 12 minutes at 325\u00b0.
owl (metal would be the best) and a wire whisk (or