When baking these tasty treats, try covering your baking sheets with Reynold's Non-Stick foil. It is amazing!  No spray required and everything just slides right off. The best part when covering your sheets with foil - zero clean-up! You just remove the foil, toss it, and put the cooled pans away! site map	Hawaiian Tea Cookies Ingredients 16 servings (2 cookies each) - 200 calories per serving 8 grams of fat per serving 1 cup flaked coconut 1/2 cup butter 1/3 cup brown sugar (firmly packed) 1 large egg 1/2 tsp vanilla extract 1-1/4 cups all-purpose flour 1/2 tsp baking powder 1/4 tsp salt 3/4 cup caramel ice cream topping 1/4 cup powdered sugar 16 large marshmallows (halved) Preheat oven to 375 degrees. Spread coconut on ungreased cookie sheet. Place in oven on middle rack. Bake for 5 minutes, stirring halfway through baking time. Remove from oven to cool. When cool, place toasted coconut into small mixing bowl and set aside. Leave oven on. In large mixing bowl, cream together butter and brown sugar. Add egg and vanilla. Beat mixture until light and well-blended. Stir in flour, baking powder, and salt. Mix until stiff dough forms. Shape into 32 balls. Place 1 inch apart on ungreased cookie sheets. Flatten each ball slightly. Place in oven for 7 to 10 minutes or until cookies are golden brown only on the edges. While cookies bake prepare the topping. In saucepan, combine ice cream topping and powdered sugar. Heat until thin and bubbly. When cookies are removed from oven, place cut side of marshmallow half on top of each cookie. Press down so they stick to the cookies. Dip marshmallow topped cookies into caramel sauce. Dip into coconut. Cool until set. powered by FreeFind	Sign up for our periodic newsletter to get the latest tips, tricks, hints, help, recipes, site updates, and much more.
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