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