Coconut Oatmeal Crispies Recipe

4.5 2 4
Coconut Oatmeal Crispies Recipe
Coconut Oatmeal Crispies Recipe photo by Taste of Home
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Coconut Oatmeal Crispies Recipe

Read Reviews
4.5 2 4
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.
Recommended: Top 10 Dessert Bars
MAKES:
24 servings
TOTAL TIME:
Prep: 10 min. + chilling Bake: 10 min./batch
MAKES:
24 servings
TOTAL TIME:
Prep: 10 min. + chilling Bake: 10 min./batch

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

Directions

In a mixing bowl, cream shortening and sugars. 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. Shape into two 6-in. rolls; wrap each roll in plastic wrap. Refrigerate for 1 hour or until firm.
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

2 each: 220 calories, 10g fat (3g saturated fat), 18mg cholesterol, 170mg sodium, 29g carbohydrate (19g sugars, 1g fiber), 2g protein.

  • 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
  1. In a mixing bowl, cream shortening and sugars. 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. 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

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MY REVIEW
bjwhite User ID: 1163984 245958
Reviewed Mar. 24, 2016

"I was looking for a chewy, delicious recipe and this is the one! Since the coconut is already sweetened I cut the regular sugar to 3/4 c. and then added toasted pecans which I toasted by chopping & putting in the oven for 8 min. during the oven preheat. Be sure to set your timer as they can burn easily. I also substituted 1/2 c. butter & 1/2 c. safflower oil (or other good quality oil) for the shortening, which I no longer buy. Great recipe & I definitely will make these again!"

MY REVIEW
cherrylady User ID: 1073547 63281
Reviewed Jun. 28, 2009

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

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