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Coconut Drop Cookies

Coconut Drop Cookies
Cathy Wilson says her mom-Winnie Nash- added nutritional ingredients to recipes whenever she could. “Chock-full of nuts and oats, these crispy-chewy cookies are the perfect example,” Cathy says.
66 ServingsPrep: 25 min. Bake: 15 min./batch

Ingredients

  • 1 cup shortening
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 cups old-fashioned oats
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups flaked coconut
  • 1 cup chopped walnuts

Directions

  • In a large bowl, cream shortening and sugars until light and fluffy.
  • Add eggs, one at a time, beating well after each addition. Beat in
  • vanilla. Combine the flour, oats, baking powder, baking soda and
  • salt; gradually add to creamed mixture and mix well. Stir in coconut
  • and walnuts.
  • Drop by rounded tablespoonfuls 3 in. apart onto greased baking
  • sheets. Flatten slightly.
  • Bake at 350° for 11-14 minutes or until golden brown. Cool for 2
  • minutes before removing to wire racks. Store in an airtight
  • container. Yield: 5-1/2 dozen.
© Taste of Home 2013

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Coconut Drop Cookies (continued)

Nutrition Facts: 1 serving (1 each) equals 102 calories, 5 g fat (2 g saturated fat), 6 mg cholesterol, 54 mg sodium, 12 g carbohydrate, 1 g fiber, 1 g protein.
© Taste of Home 2013