1/3 c Cocoa
1 1/2 c Sugar
1/2 ts Salt
1/2 c Milk
1/4 c Light corn syrup
1/4 c Butter or margarine
1 ts Vanilla
2 c Quaker Oats, uncooked
— (quick or old-fashioned)
1 c Flaked or shredded coconut
Combine cocoa, sugar and salt in medium-sized saucepan. Stir in milk and
syrup. Cook over medium heat, stirring until sugar is dissolved.
Continue cooking, stirring occasionally, to soft ball stage (236 degrees
F.) or until syrup dropped into cold water forms a soft ball.
Remove from heat; add butter and vanilla; stir until butter is melted.
Stir in oats and coconut. Drop by teaspoonfuls onto waxed paper. Chill.
Yields
36 Cookies