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Coconut Oatmeal Crispies Recipe
Coconut Oatmeal Crispies Recipe photo by Taste of Home

Coconut Oatmeal Crispies Recipe

Publisher Photo
My mother-in-law baked these cookies in the 1930s for her two sons, and later for her grandchildren. Now I make them for my grandchildren and great-grandchildren.
TOTAL TIME: Prep: 10 min. + chilling Bake: 10 min./batch
MAKES:24 servings
TOTAL TIME: Prep: 10 min. + chilling Bake: 10 min./batch
MAKES: 24 servings

Ingredients

  • 1 cup butter-flavored shortening
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups quick-cooking oats
  • 1-1/2 cups all-purpose flour
  • 1 cup flaked coconut
  • 1 teaspoon baking soda
  • 1 teaspoon salt

Nutritional Facts

1 serving (2 each) equals 220 calories, 10 g fat (3 g saturated fat), 18 mg cholesterol, 170 mg sodium, 29 g carbohydrate, 1 g fiber, 2 g protein.

Directions

  1. 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 oats, flour, coconut, baking soda and salt; gradually add to creamed mixture and mix well. Shape into two 6-in. rolls; wrap each roll in plastic wrap. Refrigerate for 1 hour or until firm.
  2. Unwrap dough and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until golden brown. Remove to wire racks to cool. Yield: 4 dozen.
Originally published as Coconut Oatmeal Crispies in Country Extra July 2002, p49

Nutritional Facts

1 serving (2 each) equals 220 calories, 10 g fat (3 g saturated fat), 18 mg cholesterol, 170 mg sodium, 29 g carbohydrate, 1 g fiber, 2 g protein.

Reviews for Coconut Oatmeal Crispies

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Apr. 28, 2013

I halved the recipe. Only had a dab of shortening so I used butter for the rest. They came out slightly chewy--very nice. They have a dainty look to them--pretty. Nice change from our usual chocolate chip cookies. I will make them again.

MY REVIEW
Reviewed Apr. 28, 2013

I halved the recipe. Only had a dab of shortening so I used butter for the rest. They came out slightly chewy--very nice. They have a dainty look to them--pretty. Nice change from our usual chocolate chip cookies. I will make them again.

MY REVIEW
Reviewed Jun. 28, 2009

DELICIOUS! I used half regular shortening and half real butter. A fabulous cookie!

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