Preheat the oven to 350 degrees and prepare 2 cookie sheets with non stick silicone baking mats.
Beat together the shortening and sugar until light and fluffy. Add the Karo® corn syrup, eggs and vanilla and mix until well blended.
To this, mix in the flour, baking soda and salt. Stir in the coconut and chocolate chips by hand.
Roll the cookie dough into balls about 2 inches in diameter and place 2 inches apart on the cookie sheets. Bake for 9-11 minutes. Let the cookies cool for 3 minutes on the baking sheet before removing to a wire rack to cool completely.
About Corn Syrup
See why there’s no substituting Karo® Corn Syrups for treats with a delicate sweetness and smooth texture
Preheat the oven to 350 degrees and prepare 2 cookie sheets with non stick silicone baking mats.
Beat together the shortening and sugar until light and fluffy. Add the Karo® corn syrup, eggs and vanilla and mix until well blended.
To this, mix in the flour, baking soda and salt. Stir in the coconut and chocolate chips by hand.
Roll the cookie dough into balls about 2 inches in diameter and place 2 inches apart on the cookie sheets. Bake for 9-11 minutes. Let the cookies cool for 3 minutes on the baking sheet before removing to a wire rack to cool completely.
Print Recipe
Pin Recipe