CRISPY CRUNCHY COCONUT COOKIES

RECIPES FOR ORDINARY DAYS WHEN YOU WANT TO CREATE SOMETHING EXTRAORDINARY WITH VERY LITTLE FUSS.

Did you ever get a hankering for a cookie that feels like fireworks going off in your mouth? Are you tired of the same old soft chocolate chip cookies you always make and want something new and different? Would you like to eat a cookie that actually does go Snap, Crackle and Pop when you eat it? Well, this cookie will do exactly that because it's made with the cereal that guarantees you'll have Snap, Crackle and Pop--none other than Rice Krispies. This is one of the best cookies I've ever eaten and, just like they say about potato chips, betcha can't eat just one! They're almost addicting, but in a deliciously crunchy way. When I decided I wanted to make a crunchy cookie, I looked and looked for a recipe and couldn't find just the right one, so I made this one up. It took a little bit of experimenting with amounts and method, but I finally came up with the right portions and they turned out exactly as I wanted them to. The nice thing about these cookies is that you can keep them around for a long time and the longer they go, the crunchier they get. Here's the recipe:

1. Start with 1 C. of shortening (Crisco butter-flavored is the best)

3 eggs and 2 C. of sugar. Blend them with your big mixer for about 2 minutes or until the batter is light and fluffy.

2. Then add:

1 tsp. vanilla

1 tsp. salt

1 tsp. baking powder

1 tsp. baking soda

1 tsp. cinnamon

Keep beating until they are all mixed in well.

To this add:

1 C. flour

2 C. oatmeal

3 C. Rice Krispies and

1 C. toasted coconut

4. I gave directions on how to toast coconut a few months ago, but in case you missed it here is how you do it:

Put about 2 Cups of coconut at a time into a large Teflon skillet (make sure you don't spray or butter it) and with a wooden spoon and over medium-low heat, keep stirring it around until it starts turning light brown. Keep stirring while it continues to toast until it turns a nice golden brown. Be careful and don't let it burn. You have to keep stirring it constantly. It takes time, but it's worth having a container of this on hand in your pantry. It's absolutely perfect for this recipe.

4. Next you prepare a cookie sheet and get your oven heated up to 350 degrees. Now is when you put the dough on your cookie sheet, but it should not look like this picture. These are way too flat. Instead, roll the dough up into little balls. They should be smaller than ping pong balls but bigger than marbles--about the size of a brussels sprout. Do you get the picture? Make them nice and firm.

5. Bake them for approximately 12-15 minutes or until they are evenly brown all over. Remove from the baking sheet immediately to cool. This recipe makes approximately 36 crispy crunchy coconut cookies. Enjoy!