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Chewy Coconut Cookies

Chewy Coconut Cookies
—Nick Robeson, Casper, Wyoming
70 ServingsPrep: 20 min. Bake: 15 min./batch

Ingredients

  • 3/4 cup butter-flavored shortening
  • 1/2 cup peanut butter
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 3 eggs
  • 1/2 cup mashed ripe banana
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 2-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 cup flaked coconut

Directions

  • In a large bowl, cream the shortening, peanut butter and sugars until
  • light and fluffy. Add eggs, one at a time, beating well after each
  • addition. Beat in the banana and extracts. Combine the flour, baking
  • soda, salt and baking powder; gradually add to creamed mixture and
  • mix well. Stir in coconut.
  • Drop by heaping teaspoonfuls 2 in. apart onto lightly greased baking
  • sheets. Bake at 350° for 12-14 minutes or until edges are
  • lightly browned. Remove to wire racks. Yield: about 5-1/2 dozen.
© Taste of Home 2013

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Chewy Coconut Cookies (continued)

Nutrition Facts: 1 serving (1 each) equals 80 calories, 4 g fat (1 g saturated fat), 9 mg cholesterol, 71 mg sodium, 11 g carbohydrate, trace fiber, 1 g protein.
© Taste of Home 2013