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Toasted Coconut Cookies

 Toasted Coconut Cookies
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
30 ServingsPrep: 15 min. Bake: 10 min./batch

Ingredients

  • 1/2 cup butter, softened
  • 1/2 cup shortening
  • 3/4 cup sugar
  • 3/4 cup packed brown sugar
  • 2 eggs
  • 2 teaspoons McCormick® Pure Vanilla Extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1-1/2 cups quick-cooking oats
  • 1-1/2 cups flaked coconut, toasted
  • 3/4 cup chopped walnuts, toasted

Directions

  • 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.
  • 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. Yield: about 5 dozen.
Nutritional Facts: 1 serving (2 each) equals 190 calories,

2 of 2

Toasted Coconut Cookies (continued)

Nutritional Facts: 10 g fat (4 g saturated fat), 22 mg cholesterol, 164 mg sodium, 22 g carbohydrate, 1 g fiber, 3 g protein.