- 2 cups granulated sugar
- 6 tbsp cocoa powder
- 1/2 cup milk (2%)
- 1/2 cup salted butter
- 1/2 tsp vanilla
- 3 cups quick-cooking rolled oats
- 1 cup shredded coconut
- In a large saucepan, combine sugar, cocoa, milk and butter. Bring to a boil.
- Remove from heat; stir in vanilla, rolled oats and coconut. Drop by spoonfuls onto wax paper.
- Let cool until firm. May be frozen for up to 2 months.
Nutritional analysis per cookie:
108 calories, 4.1 g fat, 1.3 g protein, 17.6 g carbohydrate, 1.1 g fibre, 29 mg sodium