Title: Coconut Drop Cookies
Categories:
Yield: 100 Servings

1 c WATER; WARM
2 3/4 c WATER; WARM
3 EGGS SHELL
1/2 c MILK; DRY NON-FAT L HEAT
4 1/2 lb FLOUR GEN PURPOSE 10LB
1 lb COCONUT SWEETNED PRE
1/4 c SYRUP; IMIT MAPLE, #10
3 lb SUGAR; GRANULATED 10 LB
1 3/4 c SUGAR; GRANULATED 10 LB
2 lb SHORTENING; 3LB
1 1/3 tb IMITATION LEMON FLAVOR
2 1/3 tb BAKING SODA
2 tb IMITATION VANILLA
2 tb SALT TABLE 5LB

PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 375 F. OVEN

1. SIFT TOGETHER FLOUR AND SUGAR. SET ASIDE FOR USE IN STEP 4.

2. CREAM SUGAR, SYRUP, SHORTENING, SALT, EGGS AND VANILLA AT LOW
SPEED 5 MINUTES OR UNTIL LIGHT AND FLUFFY.

3. RECONSTITUTE MILK; ADD SODA; THEN ADD TO CREAMED MIXTURE, ADD WATER,
BLEND THOROUGHLY.

4. ADD DRY INGREDIENTS TO MIXTURE, INCLUDING LEMON FLAVOR AND COCONUT
MIX ONLY UNTIL INGREDIENTS ARE COMBINED. DO NOT OVERMIX.

5. DROP BY TABLESPOONS, OR THROUGH SIZE 10 PLAIN PASTRY TUBE, IN
ROWS 5 BY 7, ONTO LIGHTLY GREASED PANS.

6. BAKE 14 TO 16 MINUTES OR UNTIL LIGHTLY BROWNED.

7. LOOSEN COOKIES FROM PANS WHILE STILL WARM.

Recipe Number: H01502

SERVING SIZE: 2 COOKIES

From the (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.