- 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.