- 1/2 cup shortening
- 1/2 cup sugar
- 1/2 cup packed brown sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1 cup crisp rice cereal
- 1/2 cup flaked coconut
- In a bowl, cream shortening and sugars. Add egg and vanilla; mix well. Combine flour and baking soda; add to the creamed mixture and mix well. Stir in cereal and coconut.
- Roll into 24 balls; place 2 in. apart on greased baking sheets. Bake at 350° for 8-10 minutes or until lightly browned and set. Cool for 2 minutes before removing to wire racks. Yield: 2 dozen.
Originally published as Coconut Cookies in Country Woman March/April 2004, p37
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Reviewed Jul. 21, 2010
"These were really good.. I wonder how choc. chips or raisins would be in them?!"