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Date: Thu, 12 Aug 93 09:33:35 +0200 From: firstname.lastname@example.org (Micaela Pantke) (COLLECTION) From: email@example.com (Erica D. Rodgers) Source: 365 Great Chocolate Desserts, by Natalie Haughton 1. Preheat oven to 325 degrees F. In a medium bowl, mix together coconut, sugar, corn syrup, flour and cocoa powder until well blended. Stir in vanilla, unbeaten egg whites, and salt until well mixed. 2. Using a small 1-1/2 inch diameter ice cream scoop or a generouse tablespoonful, place 15 small mounds of coconut mixture 1-1/2 inches apart on a greased, foil-lined cookie sheet. Bake 18 to 22 minutes, until just set. Let cool on pan. When cool, carefully seperate cookies from foil. Note: These are delicious, chewy, and easy to prepare. Eat them "as is", or use them to make Sarah Bernhardts (recipe follows). REC.FOOD.RECIPES ARCHIVES /COOKIES From rec.food.cooking archives. Downloaded from G Internet, G Internet.
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|Serving Size: 1 Serving (53g)|
|Recipe Makes: 15|
|Calories from Fat: 30 (24%)|
|Amt Per Serving||% DV|
|Total Fat 3.3g||4 %|
|Saturated Fat 3g||15 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 76.5mg||3 %|
|Potassium 94.8mg||2 %|
|Total Carbohydrate 20.9g||6 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 19.5g|
|Protein 3.5g||5 %|
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Calories per serving: 123
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