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TOTAL TIME: Prep: 20 min. Bake: 15 min./batch
MAKES: 70 servings

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

Nutritional 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.

Directions

  1. 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.
  2. 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.
Originally published as Chewy Coconut Cookies in Simple & Delicious March/April 2006, p51

Nutritional 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.

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