By Sandy Kirby Quandt
This tasty gluten-free cookie recipe is super-simple to make.
- 2 cups sugar
- 1/2 cup milk
- 1/2 cup butter, cubed
- 3 cups quick-cooking oats
- 1 cup flaked coconut
- 6 tablespoons baking cocoa
- 1/2 teaspoon vanilla extract
In a large saucepan, combine the sugar, milk and butter. Bring to a boil, stirring constantly.
Boil for 2 minutes. Remove from the heat. Stir in the oats, coconut, cocoa and vanilla.
Working quickly, drop by rounded tablespoonfuls onto waxed paper.
Let stand until set, about 1 hour.
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