|
 |
|
| COCONUT CRISP COOKIES |
|
|
|
- ¾ cup melted butter
- 2 cups brown sugar
- 2 eggs
- 1 cup all-purpose flour
|
- 1 cup shredded coconut
- 1 cup chopped pecans
- 1½ teaspoons vanilla
- 1/8 teaspoon salt
|
|
|
Cream butter and sugar; add eggs, then flour, and remaining ingredients.
Mix well. Pour into a shallow pan, spread as thin as possible.
Bake at 300° for 1 hour. Cut in squares and remove while
hot. |
Purchase cookie
cookbooks
|
|
|
|
|
|
|
 |
|
|
|
|
