Ingredients
1c sifted flour
1/2c chopped flake coconut
1c chopped toasted pecans
1/2c Karo light corn syrup
1/2c brown sugar
1/2c butter
1tsp vanilla
Preparation
Mix flour, coconut and pecans. Combine Karo, brown sugar, and butter in saucepan. Bring to boil over medium heat, stirring. Remove from heat once boiling and slightly thickened, blend in flour mixture, then vanilla. Drop onto parchment or foil covered cookie sheet 3" apart. Bake at 350 for 10mins. Cool 3-4mins until foil easily peels off. Place cookies on cooling rack covered with paper towel. Drizzle Hersheys syrup or melted chocolate over cookies. Store frozen.
