Java Crunch Cookies
Yield
3 dozenPrep
15 minCook
10 minReady
25 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
all-purpose flour
|
|
| 1 | teaspoon |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
| ½ | cup |
sugar
|
|
| ¼ | cup |
brown sugar
firmly packed |
*
|
| 1 | tablespoon |
instant coffee
|
|
| ¾ | cup |
butter
softened |
|
| 1 | each |
eggs
|
|
| 1 ½ | cups |
coconut
flaked |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
all-purpose flour
|
|
| 5 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 118 | ml |
sugar
|
|
| 59 | ml |
brown sugar
firmly packed |
*
|
| 15 | ml |
instant coffee
|
|
| 177 | ml |
butter
softened |
|
| 1 | each |
eggs
|
|
| 355 | ml |
coconut
flaked |
*
|
Directions
Pre-heat oven to 350℉ (180℃).
In large bowl combine all ingredients except coconut.
Blend well with mixer. Stir in coconut; mix thoroughly.
Drop by rounded teaspoon onto ungreased cookie sheets.
Bake at 350℉ (180℃) for 10 to 12 minutes.
Cool.
