1 cup all-purpose flour
1 cup regular oats
1 cup packed brown sugar
1/2 cup shredded sweetened coconut
1/2 teaspoon baking soda
3 tablespoons water
1 tablespoon egg whites
1/4 cup butter, melted
2 tablespoons golden cane syrup or light corn syrup
Preheat oven to 325 degrees. Lightly spoon flour into a dry measuring cup, and level with a knife. Combine flour, oats, brown sugar, coconut, and baking soda in a medium bowl. Add water, butter, egg whites, and syrup; mix well. Drop by level tablespoons 3 inches apart onto baking sheets coated with cooking spray (cookies will spread). Bake at 325 degrees for 12 minutes or until firm. Remove cookies from pans; cool completely on wire racks. Makes 2 dozen.
Note: Golden cane syrup is thicker and sweeter than corn syrup and can be found in supermarkets next to the jellies and syrups or in stores specializing in Caribbean or Creole cookery.
Submitted by Anne
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