Coconut Snaps
Yield
48 servingsPrep
20 minCook
10 minReady
3 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅓ | cup |
vegetable shortening
|
*
|
| ¾ | cup |
sugar
|
|
| ¼ | cup |
water
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | teaspoon |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
| ⅓ | cup |
walnuts
|
|
| ½ | cup |
coconut
finely shredded |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 79 | ml |
vegetable shortening
|
*
|
| 177 | ml |
sugar
|
|
| 59 | ml |
water
|
|
| 5 | ml |
vanilla extract
|
|
| 5 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 79 | ml |
walnuts
|
|
| 118 | ml |
coconut
finely shredded |
*
|
Directions
Beat shortening until soft.
Add sugar and cream until fluffy. Add water and mix.
Add the rest of the ingredients in order, mixing well after each addition.
Finish with the nuts and coconut.
Form into rolls, wrap in waxed paper and chill for several hours in the fridge.
Slice into rounds an ⅛ inch thick.
Bake on an ungreased cookie sheet for 10 minutes at 375℉ (190℃).
Remove to a wire rack to cool.
