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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 4 |
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Not sure where I picked up this recipe. I like the addition of oats and nuts which a lot of other coconut cookie recipes don't have. I don't like too much coconut so the oats and nuts tone down the coconut taste. I usually toast the coconut and nuts while preheating the oven. Ingredients:
1/2 cup butter |
1/2 cup shortening |
3/4 cup sugar |
3/4 cup packed brown sugar |
2 eggs |
2 teaspoons vanilla |
2 cups all-purpose flour |
1 teaspoon baking powder |
1 teaspoon baking soda |
3/4 teaspoon salt |
1 1/2 cups quick-cooking oats |
1 1/2 cups flaked coconut, toasted |
3/4 cup chopped walnuts, toasted |
Directions:
1. Preheat oven to 375 degrees.
2. In a mixing bowl, cream butter, shortening and sugars until fluffy.
3. Add eggs and vanilla, beat well.
4. Combine flour, baking powder, baking soda and salt.
5. Gradually add to creamed mixture.
6. Fold in oats, coconut and nuts.
7. Drop by tablespoonfuls onto greased baking sheets.
8. Bake at 375 degrees for 10-11 minutes or until golden brown.
9. Cool 2-3 minutes before removing to a wire rack.
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