1/2 cup flour
1/2 cup coconut
1/4 cup Karo Syrup
1/4 cup brown sugar, firmly packed
1/4 cup margarine
1/2 teaspoon vanilla

Preheat over to 325°F.

Mix flour with coconut. Mix Karo Syrup, sugar and margarine in a small saucepan on medium heat until well blended, stirring constantly. Remove from heat and stir in vanilla. Gradually blend in flour mixture.

Using a teaspoon, drop dough three to four inches apart on an ungreased cookie sheet. Bake until brown around the edges (approximately 15-20 minutes).

Makes 24 cookied. Wonderful served with fresh peach ice cream.