It's holiday time and people are bringing sweets to the office.
Yesterday a fellow brought some very rich, very good cookies he'd made
himself, and of course we all complimented him. And all of us
commented on the coconut in the cookies.

"There's no coconut in the cookies."

"Yes, there is, I can taste it. Well, actually I don't taste coconut,
but I'm certainly chewing coconut. I know coconut when I chew it."

"No, there's no coconut."

"Don't be silly -- I'm chewing coconut right now; here's a piece of it
on my finger; of course there's coconut in this cookie."

<Getting a little testy> "I did NOT put any coconut in those cookies."

"So what is this I'm chewing on then?"

"Well, whatever it is, it's not coconut."

"Just look at these flakes I've <yuck> removed from between my teeth.
It's coconut."

"IT'S NOT COCONUT!"

Now as we all are aware, Usenet can answer any question if only you can
find the right newsgroup. Well, this looks like the right newsgroup to
solve the mystery of the coconut that wasn't there. So somebody please
tell us: How come something resembling coconut flakes has turned up in
cookies prepared as follows?

1 stick butter, melted in cookie pan
1 1/2 cups crushed Graham crackers, mixed with the butter and pressed
into the pan
1 cup chocolate chips
1 cup butterscotch chips
1 cup crushed pecans
Spread all that over the Graham cracker crust and pour one can of Eagle
Brand milk over all of it.
Bake 30 or 35 minutes at 325 degrees and cut into squares when it
cools.

That's it. Now I ask the Usenet experts -- How did that mixture
produce something in the cookies that at least mimics coconut flakes?
Help, please, and many thanks in advance.

Bill Anderson