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Coconut Drop Cookies

Cathy Wilson says her mom-Winnie Nash- added nutritional ingredients to recipes whenever she could. “Chock-full of nuts and oats, these crispy-chewy cookies are the perfect example,” Cathy says.
  • Total Time
    Prep: 25 min. Bake: 15 min./batch
  • Makes
    5-1/2 dozen

Ingredients

  • 1 cup shortening
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 cups old-fashioned oats
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups sweetened shredded coconut
  • 1 cup chopped walnuts

Directions

  • Preheat oven to 350°. 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 flour, oats, baking powder, baking soda and salt; gradually add to creamed mixture and mix well. Stir in coconut and walnuts.
  • Drop by rounded tablespoonfuls 3 in. apart onto greased baking sheets. Flatten slightly. Bake 11-14 minutes or until golden brown. Cool 2 minutes before removing to wire racks. Store in an airtight container.
Nutrition Facts
1 each: 102 calories, 5g fat (2g saturated fat), 6mg cholesterol, 54mg sodium, 12g carbohydrate (7g sugars, 1g fiber), 1g protein.
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