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 tsp 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 foil-covered cookie sheet by scant teaspoonfuls, 3 inched apart. Bake in 350F oven 8 to 10 min. Cool 3 to 4 minutes on wire rack until foil may be easily peeled off. Remove foil; place cookies on rack covered with absorbent paper. Makes about 4 dozen cookies.
Karo Syrup adds appealing new flavor, appetizing new texture to all kinds of food – meats, vegetables, sauces, desserts. When the recipe in your cookbook calls for light or dark corn syrup… always use Karo. The new way to cook is with Karo!