Sandy’s Coconut-Oats Cookies

250g margarine

2t baking powder

1/2t bicarbonate of soda

1/2t salt

1t vanilla essence

2t sugar

2 cups coconut

2 cups oats

2 cups rice crispies

2 1/2 cups flour

2 eggs

 

Beat butter and sugar very well.  Add eggs and vanilla essence and beat.  Rub in oats.  Stir in rest of dry ingredients.  Add Krispies last by squeezing them into mixture.  Roll into spoon sized balls.  Squash on greased pan with fork.  Bake at 350 degrees Fahrenheit/160 degrees Celsius) until golden brown.

 

Notes: 

Rubbing  = using your fingertips to rub ingredient into mix.

Beating = using electric beater to mix ingredients.

Greasing = spreading a think layer of butter or margarine on the tray to stop the cookies from sticking/burning onto it.

Stirring works best when using a wooden spoon.

Garnish with red or green cherries which you cut into smaller pieces (quarter or eights) and place on the top centre of the balls prior to baking for that extra special look.

Perfect for Christmas time and family holidays.

Make your life simpler by using wax paper on the trays which you then spray with something like ‘spray and cook’ (instead of greasing) before placing the balls on the wax paper.

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