Sara's Oat Coconut & Cocoa Cookies
|Light corn syrup||1⁄2 Cup (8 tbs)|
|Granulated sugar||1⁄4 Cup (4 tbs)|
|Butter/Margarine||1⁄8 Pound (1/4 Cup)|
|Milk||1⁄4 Cup (4 tbs)|
|Unsweetened cocoa||2 Tablespoon|
|Regular rolled oats||2 1⁄3 Cup (37.33 tbs)|
|Sweetened shredded dry coconut||1⁄2 Cup (8 tbs)|
|Powdered sugar||1⁄4 Cup (4 tbs)|
In a 2-quart glass measuring cup or non-metal (microwave-safe) bowl, combine syrup, sugar, butter, and milk.
Cook, uncovered, in microwave oven on full power (100 percent) for 2 minutes, then stir until butter is melted.
Cook on full power until mixture bubbles; cook 30 seconds longer.
Stir in cocoa until well blended, then stir in oats and coconut; cool slightly.
Using your hands, roll about 1-tablespoon portions of dough into balls.
Roll balls in powdered sugar.
Place slightly apart on a plate.
Cool or chill until firm, 40 to 60 minutes.