COCONUT BUTTERSCOTCH CRISPS

      Title: COCONUT BUTTERSCOTCH CRISPS
  Categories: Miamiherald, Desserts, Cookies
       Yield: 3 Dozen
  
   1 1/2 c  All-purpose flour
     1/2 ts Baking soda
     1/2 c  Butter or shortening
     1/2 c  Firmly packed brown sugar
       1 pk Butterscotch pudding mix (4
            -serving)
       1    Egg
     1/2 c  Flaked coconut
  
   Mix flour with baking soda.  Cream butter and beat in sugar and
   pudding mix.  Add egg and blend well.  stir in flour mixture. Form
   into small balls about 1 inch in diameter. Roll in coconut. Place on
   ungreased baking sheets and press with bottom of glass that has been
   dipped in flour. Bake at 350 degrees F for 10 minutes. Remove from
   sheets and cool on racks.
   
   Nutritional info per serving: 70 cal; 1g pro, 10g carb, 3g fat (39%)
   
   Source: 1979 Jell-O booklet Miami Herald, 2/15/96 format by Lisa
   Crawford, 7/7/96
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