|Post toasties||1 1⁄2 Cup (24 tbs), crushed|
|Flour||3⁄4 Cup (12 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|Flaked coconut||2⁄3 Cup (10.67 tbs) (Baker's Angel)|
|Shortening||1⁄2 Cup (8 tbs)|
|Light corn syrup||2 Tablespoon|
|Baking soda||1 Teaspoon|
Combine cereal, flour, sugar, coconut, and salt in a bowl.
Melt shortening in saucepan over medium heat.
Add corn syrup; cook and stir until mixture comes to a boil.
Then add soda and stir rapidly to blend.
When foam settles, remove mixture from heat at once, add vanilla, and blend.
Pour over dry ingredients; mix well.
(Mixture will be dry and crumbly.) Press by tablespoonfuls against side of bowl and drop on ungreased baking sheets, placing cookies about 2 inches apart.
Press with fork to flatten slightly.
Bake in moderate oven (375°F.) 7 to 8 minutes, or until lightly browned.
Cool 1 to 2 minutes, then remove cookies with spatula.