Coconut Classics

When I first started working as a stringer for the Provo Daily Herald, Marilyn Keyte, was working for the Deseret News as a stringer. She had worked for the Herald until the better-paying position became available. She became my great friend. I learned to love her. First of all, she was a very smart newspaper woman who was willing to help me learn what it meant to be an outstanding stringer. Second, she had a heart of gold. There was nothing which could be taught that was not taught.

Sometimes when we would go out to do stories together, on assignment (for example to the Little Sahara Sand Dunes at Easter time) from two different newspapers, we would take a lunch. One of the things she liked to do was wrap a cheese sandwich in tinfoil and put it on the dash. Usually, by the time lunch hour rolled around, the cheese was melted and the bread was warm.

Marilyn was also a good cook. These cookies are an example of the many good things she baked.

1 pound (2 cups) butter
1 3/4 cups granulated sugar
2 eggs
4 cups of flour
1 teaspoon soda
1/2 teaspoon salt
1 teaspoon vanilla
3 cups flaked coconut
Cream butter and sugar together. Add eggs and mix. Add dry ingredients and mix well. Add one-half the coconut (reserve one-half to tint pink and roll dough in before slicing)> Form dough into a long roll. Cill well before slicing and baking. Bake at 350-degrees for 10-minutes or until done. You may roll the cookies in chopped nuts and chocolate sprinkles before baking instead of in coconut.