|Granulated sugar||2 lbs 10 ozs|
|Brown sugar||2lbs 1oz|
|Whole eggs||1lb 2ozs|
|Macaroon coconut||1lb 2ozs|
|Cake flour||3lbs 3ozs|
|Angel flake coconut||2 lbs 1oz|
|Pecan pieces*||1 lb 8ozs|
|Clabber Girl Baking Powder||3/4oz|
|Crispy rice cereal (Rice Krispies®)||12ozs|
Cream together margarine, sugar, brown sugar and salt for 2 mintes on high speed.
Add eggs, mix, then scrape the bowl.
Add rest of ingredients (minus cereal) and mix for 2 minutes on medium speed.
Add cereal and mix for 30 seconds on low speed.
Roll dough into strips3/4 to 2ins. in diameterdepending on your desired cookie size. Cut strips into 1-in. pieces, placing them on a papered sheet pan and flatten tehm slightly. Bake at 355 ° F for 8-10 minutes or until golden brown in color. Do not overbake.
*The pecans are optional, but taste great with this cookie.