2 cups sugar
1 tsp. Watkins Pure Vanilla Extract
1/2 tsp. Watkins Coconut Extract
1-1/2 cups all-purpose flour
1/2 cup plus 2 T. baking cocoa
1/2 cup flaked coconut
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine flour and cocoa; gradually beat into creamed mixture just until blended. Stir in coconut. Spread into a prepared 13-in. x 9-in. baking pan. (Spray with cooking spray) Bake at 350° for 22-25 minutes or until a toothpick inserted near the center comes out with moist crumbs (do not over bake). Cool on a wire rack. Yield: 1-1/2 dozen.
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