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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
This recipe is:
Quick
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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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.
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