Coconut Oatmeal Cookies

by Cecilia Malloy

6-8 dozen cookies

Ingredients:
3 1/2 cups flour
2 tsp baking soda
1 1/2 tsp salt
3/4 tsp cinnamon
1/4 tsp allspice
2 cups sugar
1 cup butter or margarine
2 eggs
1/2 cup honey
1 1/2 tsp vanilla
2 cups quick-cooking oats
1 1/2 cups flaked or shredded coconut (can substitute raisins, chocolate chips, or butterscotch chips)

Directions:
1. Sift together flour, baking soda, salt, and spices, and set aside.
2. Add sugar gradually to butter and cream well. Blend in eggs, honey, and vanilla, and beat well. Add dry ingredients, oats, and coconut and mix thoroughly.
3. Drop by teaspoons onto greased cookie sheet.
4. Bake at 375° for 8-10 minutes. Do not over bake.

Chocolate or Coconut Pie

by Anita Niemann (Laurel Horky Malloy’s Grandmother)

Ingredients:
1 cup sugar (3/4 cup with coconut)
3 heaping TB flour
2 heaping TB Cocoa or 1/2 cup coconut
2 cups milk
2 egg yolks, beaten
1 tsp vanilla
1 prebaked pie shell

Directions:
1. Stir sugar, flour, and cocoa together in saucepan.
2. Gradually stir in milk and egg.
3. Cook over medium heat, stirring constantly, until thick.
4. Add vanilla and cocoa or coconut and put into pie shell.