• 1/3 cup brown sugar
  • 1/4 cup butter or margarine
  • 1 egg
  • 2 tablespoons light corn syrup
  • 1/2 teaspoon vanilla
  • 1/3 cup sifted all-purpose flour
  • 1 tablespoon instant coffee
  • 1/4 teaspoon baking soda
  • dash of salt
  • 1/2 cup flaked coconut
  • sweetened whipped cream


Gradually add sugar to butter, creaming until light and fluffy. Beat in egg, corn syrup and vanilla. Sift together all dry ingredients and add to creamed mixture; mix thoroughly. Fold in coconut.

Drop from tip of teaspoon 2 inches apart on greased cookie sheet. Using spatula or back of teaspoon, spread each thin – making a 2 1/2-inch circle. Do only 8 at one time.

Bake in moderate oven (350 degrees F) for 6 minutes or until done. Cool for 30 seconds, remove from pan and quickly shape in cornucopias with finger. If cookies stick, return to oven for a few seconds. Cool completely. Just before serving, fill with whipped cream.