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Coconut Oatmeal Crispies

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
    4 dozen


  • 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 sweetened shredded coconut
  • 1 teaspoon baking soda
  • 1 teaspoon salt


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

  • cherrylady
    Jun 28, 2009

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