Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 oz Package lime jello
1 c Hot water
1 c Sweetened shredded coconut
1/2 lb Butter, softened
2/3 c Firmly packed brown sugar
1/4 c Sugar
2 Eggs
2 tb Milk
2 ts Vanilla
1 3/4 c Flour
1 ts Baking soda
1/2 ts Salt
2 1/2 c Old fashioned oats
1 c Chopped walnuts
1 c Currants

---------------------------TOOLS--------------------------------
2 sm Bowls
lg Mixing bowl
Slotted spoon
Paper towels
lg Spoon
Cookie sheet
Spatula
Wire coolling rack

With an adult's help, preheat oven to 375F.

Mix jello and hot water in a small bowl. Stir until jello is
dissolved. Add the shredded coconut, stir and set the bowl aside.

Beat the butter and sugars until creamy. Add the eggs, milk and
vanilla and beat again. Set aside.

Combine the flour, baking soda and salt in a small bowl. Add this to
the big bowl and stir well. Stir in oats, nuts and currants and mix.

With a slotted spoon, separate the shredded coconut from the gelatin
and set the coconut on a few paper towels to drain. Place another 2
paper towels on top of the coconut and press, squeezing out any
liquid. The leftover jello is not needed. Add a cup of

Spoon out tablespoon sized lumps of dough and place them 1-2" apart
on an ungreased cookie sheet. Bake 9-10 minutes until golden brown.
Allow lumps (which should now be shaped like steaming patties) to
cool on cookie sheet for 1 minute. Then, put on wire

From the Book: Gross Grub by Cheryl Porter Random House ISBN
0-679-86693-0

Browse by categories