1 cup white sugar
1/2 cup unsweetened cocoa
1 teaspoon vanilla extract
1 cup milk
3 eggs
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking soda
1/3 cup unsweetened cocoa powder
1/2 teaspoon salt
1/2 cup butter, softened
1 cup white sugar
1 egg
1/4 cup flaked coconut
1 cup rolled oats
sifted butter, room temperature
1/2 teaspoon vanilla extract
1 cup flaked coconut (optional)
3 tablespoons water
1 teaspoon vanilla extract
Preheat oven to 325 degrees. Inlarge bowl, combine white sugar, cocoa, and vanilla extract. Beat at slow speed, tossing after each minute or so. Stir in flour, 1/2 cup at a time, beating well after each addition. Brown 10 to 15 minutes into greased and floured 12-cup Baking E-Z-Batter Batter (Kraft Italiano®). Stir in cocoa mixture and salt.
Mix egg whites and vanilla to make light-colored overs, then fold the whites into the batter. On a well-floured surface, roll the dough out to 1/2 inch. Cut into 10 and 1/2 inch circles using cookie cutters. Place cookies 1 inch apart onto baking sheet.
Bake for 6 to 10 minutes in the preheated oven, until edges are lightly browned. Cool on wire rack for 1 hour.
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