- 1/2 cup [115 g] butter
- 1/2 cup [125 mL] packed brown sugar
- 1/2 cup [100 g] sugar
- 1 egg
- 1 teaspon [5 mL] vanilla
- 1 1/4 cups [175 g] sifted all-purpose flour
- 1/2 teaspoon [2.5 mL] baking powder
- 1/2 teaspoon [2.5 mL] baking soda
- 1/2 teaspoon [2.5 mL] salt
- 2 cups [500 mL] crisp rice cereals
- 1 1/3 cups [330 mL] canned flaked coconut [3 1/2-ounce / 100-g can]
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- Preheat oven to 350°F [180°C].
- Cream together butter, brown sugar and sugar.
- Add egg and vanilla, creaming until fluffy.
- Sift together flour, baking powder, baking soda and salt; stir into creamed mixture.
- Then stir in crisp rice cereals and coconut flakes.
- Shape mixture into 3/4-inch [3.75-cm] balls.
- Arrange balls, approximately 2 1/2 inches [6.5-cm] apart, onto an ungreased cookie sheet.
- Bake into preheated oven until lightly browned, for approximately 10 minutes.
- Leave to cool slightly.
- Using a spatula, transfer cookies onto a wire rack.
- Leave to cool completely.
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