Light, delicate semisweet cookies.

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Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Cream sugar and butter or margarine. Add flour, baking soda, and baking powder. Then add coconut and sunflower seeds. Mix well.

  • Shape into one inch balls and bake on ungreased cookie sheets for 15 minutes or until delicately browned.

Nutrition Facts

169.9 calories; 2.1 g protein; 18.3 g carbohydrates; 0 mg cholesterol; 232.6 mg sodium. Full Nutrition

Reviews (13)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/11/2007
This was a very different type of cookie. Nutty and savory-sweet. I really liked it. I made a fwe changes due to the other comments. I used half of the baking soda added a half cup more of coconut and sunflower seeds 1/4 tsp of salt and also an egg (which hlped bind the batter better) Read More
(18)

Most helpful critical review

Rating: 1 stars
11/06/2005
I found the baking soda a bit overmuch for me personally imho. If I did the recipe again I would use a half or quarter teaspoon baking soda instead with the sugar changed to brown sugar to balance the alkali/acid ratio. Read More
(13)
14 Ratings
  • 5 star values: 5
  • 4 star values: 3
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
07/11/2007
This was a very different type of cookie. Nutty and savory-sweet. I really liked it. I made a fwe changes due to the other comments. I used half of the baking soda added a half cup more of coconut and sunflower seeds 1/4 tsp of salt and also an egg (which hlped bind the batter better) Read More
(18)
Rating: 5 stars
07/11/2007
This was a very different type of cookie. Nutty and savory-sweet. I really liked it. I made a fwe changes due to the other comments. I used half of the baking soda added a half cup more of coconut and sunflower seeds 1/4 tsp of salt and also an egg (which hlped bind the batter better) Read More
(18)
Rating: 1 stars
11/05/2005
I found the baking soda a bit overmuch for me personally imho. If I did the recipe again I would use a half or quarter teaspoon baking soda instead with the sugar changed to brown sugar to balance the alkali/acid ratio. Read More
(13)
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Rating: 4 stars
01/27/2007
I agree that the baking soda was a little too much. They had a great flavor otherwise but they were pretty crumbly. I used half white sugar and half brown sugar. I would probably make these again.:) Read More
(7)
Rating: 5 stars
10/03/2005
These cookies were very easy to make. They have a wonderful taste to them. I made these for a baking club and everyone loved them. Read More
(6)
Rating: 3 stars
12/11/2009
I have done a similar recipe in the past and would suggest adding honey or golden syrup for moistness and 1 egg to bind it all together. Read More
(4)
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Rating: 5 stars
12/02/2004
Yum. My daughters said yuck when they heard they had sunflower seeds in them. But YUM is what they said when they tasted them. Light delicate and I will be making again!!!! Read More
(4)
Rating: 3 stars
09/07/2007
I stuck strictly to the recipe and these were just ok for me. The consistency of the cookie was great a nice crunch while still a little soft. Definitely will take the advice of others regarding the baking soda and substituting some brown sugar. Read More
(4)
Rating: 2 stars
04/02/2009
The taste was good but the texture was too dry in the batter form to create little balls. I ended up adding 1/2 c. milk so there would be some binding. I also took the advice and did 1/2 the amount of baking soda and used 1/2brown and 1/2white sugar. Read More
(3)
Rating: 4 stars
11/14/2007
My friends ask me for the recipe when I serve this! Works wonderfully with silicone baking sheet. Great way to use up leftover sunflower seeds and coconut. Read More
(2)