1 c. firmly packed brown sugar
1/2 c. butter (2 c.)
Shredded carrot
2 eggs
1 tsp. vanilla
1 3/4 c. all-purpose flour
2 c. Quaker instant white hominy grits product
2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. allspice
1/4 tsp. cinnamon
2 c. shredded or flaked coconut

Beat together sugar and butter until light and fluffy. Blend in carrot, eggs and vanilla. Add combined flour, grits, baking powder, salt and spices; mix well. Stir in 1/2 cup coconut.

Drop by tablespoons into remaining coconut; toss to coat. Bake on greased cookie sheet in preheated moderate oven 375 degrees 12 to 13 minutes or until lightly browned. Cool. Store in loosely covered container. Makes about 3 1/2 dozen cookies.