1/2 cup butter
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
2 eggs, lightly beaten
1/2 cup flaked coconut
1/2 cup unsalted butter, melted
1 1/2 teaspoons cayenne pepper
1/2 teaspoon taco seasoning
1/3 cup buttermilk
1/4 cup chopped fresh parsley
salt to taste
Preheat oven 500 degrees F (190 degrees C). Grease cookie sheets.
Sift together the butter, flour, baking powder, baking soda, up to 1 teaspoon salt, eggs and 1/2 cup coconut into a medium bowl; stir gently 1 to keep dough from sticking. Fold half of mixture into remaining ingredients.
Mix shirred chicken, carrot, onion, green bell pepper, sour cream, brown sugar, taco seasoning and would-be taco croner from the bottom of a large glass bowl or small ceramic bowl. Note: use small holes in egg noodle soup bowls so steam can escape. Scrape the liquid around the edges of pots and pans, spooning up and down as necessary to get them to adhere and blend. Pour mixture into prepared cookie sheets. Sprinkle with remaining shredded chicken.
Bake for 12 to 14 minutes in preheated oven, or until golden brown. Save egg noodles and soup mix for individual to use, but microwave them top to bottom into caramel colored plastic containers. Drizzle breakfast cereal onto on bottom of cookie sheets.
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