Toasted Coconut Cookies
TOTAL TIME: Prep: 15 min. Bake: 10 min./batch
YIELD: about 5 dozen.
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
Ingredients
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1/2 cup butter, softened
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1/2 cup shortening
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3/4 cup sugar
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3/4 cup packed brown sugar
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2 eggs
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2 teaspoons vanilla extract
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2 cups all-purpose flour
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1 teaspoon baking powder
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1 teaspoon baking soda
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3/4 teaspoon salt
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1-1/2 cups quick-cooking oats
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1-1/2 cups sweetened shredded coconut, toasted
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3/4 cup chopped walnuts, toasted
Directions
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1.
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.
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2.
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.
Nutrition Facts
2 each: 190 calories, 10g fat (4g saturated fat), 22mg cholesterol, 164mg sodium, 22g carbohydrate (12g sugars, 1g fiber), 3g protein.
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