Try this Coconut Snaps recipe, or contribute your own.
Suggest a better descriptionBeat shortening till soft. Add sugar & cream till fluffy. Add water & mix. Add the rest of the ingredients in order, mixing well after each addition. Finish with the nuts & coconut. Form into rolls, wrap in waxed paper & chill for several hours in the fridge. Slice into rounds an 1/8 inch thick. Bake on an ungreased cookie sheet for 10 minutes at 375F. Remove to a wire rack to cool. Makes 48.
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Serving Size: 1 Serving (575g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 2422 | ||
Calories from Fat: 633 (26%) | ||
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Amt Per Serving | % DV | |
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Total Fat 70.4g | 94 % | |
Saturated Fat 20.6g | 103 % | |
Monounsaturated Fat 23.5g | ||
Polyunsanturated Fat 23.2g | ||
Cholesterol 25.3mg | 8 % | |
Sodium 366.4mg | 13 % | |
Potassium 223.8mg | 6 % | |
Total Carbohydrate 458.8g | 135 % | |
Dietary Fiber 3.4g | 14 % | |
Sugars, other 455.4g | ||
Protein 6.2g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2422
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