½ cup sifted brown sugar, firmly packed
2 eggs
2 cups shredded coconut
½ cup sweet milk
1. Sift, then measure the flour. Sift again with the baking soda, salt and cinnamon.
2. Combine melted shortening, granulated sugar, brown sugar, well beaten eggs, coconut and milk. Reserve part of coconut for garnish if desired.
3. To this mixture blend in the dry ingredients.
4. Form into two rolls 6 inches long. Wrap in wax paper. Place in refrigerator until thoroughly chilled or as needed.
5. Cut ¼ inch slices from roll as required. Bake in hot oven.
Amount: 4 dozen cookies Temperature: 425° F. Time: 5-8 minutes
[See page 20]