Grandma Krause’s Coconut Cookies
When my two daughters were young, their great-grandma made them coconut cookies with oats. Thankfully, she shared the recipe. —Debra Dorn, Dunnellon, Florida
Ingredients
- 1 cup shortening
- 1 cup sugar
- 1 cup packed brown sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup old-fashioned oats
- 1 cup sweetened shredded coconut
Reviews
Delicious! I had my doubts about using shortening instead of butter, but it works :) To my surprise I was out of granulated sugar!! but used 2 cups of brown sugar and it was fine. I am an admitted salt fiend and did add about a half tsp. more of salt, after sampling the dough. I also did not want to freeze/slice/bake; I went ahead and used my portioning scoop to scoop out the cookie dough onto parchment paper, and they baked fine into perfectly-sized cookies. I don't usually use a timer, I just eyeball, and took these out when they were just starting to get an even light golden color. After cooling on a rack they have that delightful crispiness on edges but chewy in center. I will add this to my 'tried and true' file!
Used these to make ice cream sandwiches with Haagen Dazs Pineapple Coconut ice cream. Delicious! And the cookies are great on their own as well.
I replaced one of the cups of all purpose flour with a cup of oat flour (just placed 1 cup of oats in a food processor and pulsed for about 30 seconds), to add extra fiber. This is a wonderful recipe and is basic enough that you can change it up with other additions/replacements (e..g, crushed pecans, cashews, or walnuts, white chocolate chips, craisins).
I absolutely love this recipe. I add a cup and a half of coarsely chopped pecans and they taste like pecan sandies. If I have salted caramel baking chips in hand I add the whole bag as well. I use a cookie scoop and place mine on baking sheets with silicone mats as soon as the dough is beaten and they turn out perfect. I’ve found it’s not necessary to chill the dough. If you do chill you cannot use a cookie scoop. These are my most requested cookies
This recipe is one my grandmother made for us with 2 differences. She added orange extract in addition to the vanilla, and a cup of chopped pecans. Either way - this is a very special classic recipe. Thank you for sharing!
Wonderful! They come out crunchy on the outside and chewy in the inside.
Warm, crispy-chewy cookies baked anytime! These were sliced and baked straight from the freezer, and my family loves them! I don’t usually choose recipes with shortening, but these little treats are lightly flavored without either coconut or oatmeal ingredients dominating the flavor. I am happy that I followed the recipe exactly.
I made these cookies for my grandchildren and they disappeared immediately. Sweet, crispy and delicious. I made the cookies as per recipe instructions and they came out perfect.
Very nice Cookies with a chewy consistency and a subtle coconut flavour. I'll make these again definitely.
I am not sure why people rate a recipe that they didn't actually make? If you change the recipe, then it is NOT the recipe; and it is misleading to those of us who read the reviews. I actually read the reviews to decide whether I should waste the ingredients trying the recipe. So, I baked these cookies EXACTLY how this recipe instructs with the SAME ingredients. It says to bake for 10-12 minutes; and I baked them for 10 minutes. After they completely cool, they are crispy on the outside and chewy on the inside. I really liked the texture and taste. The coconut flavor is not overwhelming. I also like that they can be frozen and cooked when desired. I put them in the freezer for two hours but am now going to freeze over night. I am sure the variations are great as well. But this recipe is fine just the way it is.