Avg. rating 5 from 2 votes.Recipe Created By: Karen Farr
2 cups sugar
1/2 cup coconut milk
1/2 cup margarine
3 cups quick-cooking oats
6 Tbsp baking cocoa
1 cup flaked coconut
1/2 tsp vanilla extract
1/4 tsp salt
Put sugar, milk, margarine, cocoa and salt in a large saucepan and bring to a boil, stirring constantly. Boil 2 minutes.
Remove from heat and stir in oats, coconut and vanilla.
Working quickly, drop by rounded tablespoonfuls onto waxed paper.
Let stand until set, about 1 hour.
Makes about 3 dozen. Yum!
You can replace the sugar with 3/4 cup Spenda-sugar blend to avoid refined sugar.
Butter and Margarine: Butter is a dairy product made from cow’s milk. Margarine typically contains milk or soy, but there are milk-free and soy-free versions available.
Coconut: Although classified by the FDA as a tree nut, coconut is not a common allergen and is not related to tree nuts. If you have a
tree nut allergy, consult your physician to find out if you need to avoid coconut.
Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about
wheat and gluten substitutions.
Avg. rating 5 from 2 votes.