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Striped fruit rolls create the mummy wrap on these crunchy coconut cookies.
Heat oven to 350°F.
Combine butter, sugar, egg and vanilla in bowl. Beat at medium speed until well mixed. Add flour and coconut; beat at low speed until well mixed.
Divide dough into 36 (1-inch) balls. Shape each ball into 2 1/4-inch long log. Place 1 inch apart onto ungreased cookie sheets. Bake 12-14 minutes or until set. Remove from cookie sheets. Cool completely.
Cut each fruit roll into 3 pieces. Starting at top of each cookie, wrap 1 fruit roll piece around each cookie, stretching slightly to cover. Leave small opening near top for eyes. Place onto waxed paper. Use black decorator gel to adhere mini chocolate chips for eyes on each cookie.
Store in loosely covered container between sheets of waxed paper up to 2 days.
Ghost Cookies: Omit fruit rolls. Roll each cookie in sifted powdered sugar while warm. Cool; roll each in powdered sugar again. Add eyes as directed. Store in container with tight-fitting lid.
Dietary Fiber: 0g
These are GREAT! Not only cute, but tasted great as well. Everyone loved them and they were gone in a flash!
My girls and I made these last October. They were easy to make, but we ate the ones with the powder suger on first. The fruit wraped ones presented well BUT were alittle sticky and too sweet for us. I suggest just making them as true ghosts and use the powder suger as the topping to the delicious cookie!
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/1645
© 2015 Land O'Lakes, Inc.
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