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Toasted Coconut Cookies Recipe

These cookies have coconuts, walnuts and oats to make them a satisfying snack no matter what time of day. They're a hit with everyone who tries them.—Cindy Colley, Othello, Washington

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Toasted Coconut Cookies Recipe

Prep: 15 min. Bake: 10 min./batch

Yield: 30 Servings

15 10 25

Ingredients

1/2 cup butter, softened
1/2 cup shortening
3/4 cup sugar
3/4 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
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

In a bowl, cream butter, shortening and sugars until fluffy. Add eggs and vanilla; beat well. Combine flour, baking powder, baking soda and salt; gradually add to creamed mixture. Fold in oats, coconut and nuts.
Drop by tablespoonfuls onto greased baking sheets. Bake at 375° for 10-11 minutes or until golden brown. Cool 2-3 minutes before removing to a wire rack. Yield: about 5 dozen.

Nutritional Facts 1 serving (2 each) equals 190 calories, 10 g fat (4 g saturated fat), 22 mg cholesterol, 164 mg sodium, 22 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Toasted Coconut Cookies in Taste of Home June/July 1996, p54

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Toasted Coconut Cookies

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Reviewed on Nov. 05, 2011 by PsGrl

family and friends couldn't believe I made these addictive and perfect cookies

Reviewed on Nov. 19, 2010 by banana22

These cookies are fantastic. I do not really care for coconut, but that flavor and texture did not really come through in this cookie. I made these as a bar cookie and had 96 little bites. I took them to work and they were gone very, very quickly. Absolutely a keeper!

Reviewed on Jul. 20, 2010 by Sprowl

Delicious cookies! I used coconut extract, only 1 cup coconut, but added 1/2 cup of vanilla chips. Also because there are only two of us--I froze dough balls of these cookies and bake up (frozen) how ever many I need.

Reviewed on Apr. 10, 2010 by ronayne

Really good cookies. Made a few changes. Replaced 1 tsp. of the vanilla extract with 1 tsp. coconut extract. Also I used 2 cups of coconut and only 1 cup of oats. Didn't have walnuts so I used toasted pecans. Everyone loved them. Thanks!

Reviewed on Feb. 08, 2010 by sebas1997

These are wonderful cookies. I use pecans rather than walnuts. They disappear very quickly. They are my grandson's favorite!

Reviewed on Jan. 15, 2008 by mapanda

I made these cookies about a week ago. They are good, especially if you like coconut, and nuts, which I do. I would give them a good rating.