2018-06-01 / Features


Feast on all the delicious compliments that will come your way when you offer these homemade treats to family and friends this summer.


(A different kind of cookie to prepare and consume. The recipe always wins rave reviews and you’ll never have leftovers with this buttery delight.)

1 cup sifted plain flour

½ cup chopped coconut

½ cup firmly packed brown sugar

½ cup white Karo syrup

½ cup butter

1 teaspoon pure vanilla extract

½ cup chopped pecans

Aluminum foil for lining several jelly roll pans or cookie sheets

Combine flour and coconut in a mixing bowl.

In a heavy saucepan, combine brown sugar, Karo syrup and butter. Bring to a boil over medium heat, stirring constantly. Remove from heat, gradually blend in flour mixture by hand, then gently stir in vanilla and pecans.

Line jelly roll pans with aluminum foil and drip teaspoonfuls of the cookie mixture onto the lined pan, allowing about 3 inches between cookies, since they expand outward as they bake at 350 degrees for 8-10 minutes.

Cool the pan on a wire rack for 3-4 minutes and then carefully peel the cookies off the foil. Lay them out in a single layer on paper towels to allow them to cool completely.

This recipe makes 3-4 dozen cookies. They will keep well for a week or more in an airtight container, once they are thoroughly cooled, just in case you need to prepare them well in advance of an event.

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