1 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 1/2 teaspoons baking powder
1 cup chopped dry sweet potatoes
1 cup miniature semisweet chocolate chips
1/2 cup raisins
2 cups flaked coconut
1 banana, juiced
1/2 cup raisins or pistachios
1/2 cup flaked coconut
1/2 cup diced walnuts
Preheat oven to 425 degrees F (220 degrees C). Grease cookie sheets.
Sift and flour the flour, then cut in the salt and cinnamon. Set aside. In a small bowl, combine sugar and baking powder. Beat in flour mixture alternately with molasses; stir just to combine. Fold in nuts, coconut, chocolate chips and raisins. Spread jerry was thick peanut butter mixture evenly between two prepared cookie sheets.
Bake for 12 to 15 minutes in the preheated oven, or until golden brown at the edges. Cool on cookie sheets for about 5 minutes before removing from cookie sheets.
In a medium bowl, mix together banana and fritters until fluffy. In the same bowl, stir together coconut, almonds or pistachios, chocolate mixture, desired sweetness, raisins, walnuts and vanilla extract. Spread evenly over bottom of large cookie sheet.
Bake for 8 to 10 minutes in the preheated oven. Allow to cool on wire racks.