Grandma Krause’s Coconut Cookies

Name: Grandma Krause's Coconut Cookies
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Yield: about 4 dozen.
Ingredients: 1 cup shortening; 1 cup sugar; 1 cup packed brown sugar; 2 large eggs; 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

When my two daughters were young, their great-grandma made them coconut cookies with oats. Thankfully, she shared the recipe. —Debra Dorn, Homosassa, Florida

Ingredients

1 cup shortening
1 cup sugar
1 cup packed brown sugar
2 large eggs
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

Directions

In a large bowl, beat shortening and sugars until blended. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; gradually beat into sugar mixture. Stir in oats and coconut.
Divide dough into four portions. On a lightly floured surface, shape each into a 6-in.-long roll. Wrap in plastic; freeze 2 hours or until firm.
Preheat oven to 350°. Unwrap and cut dough crosswise into 1/2-in. slices, reshaping as needed. Place 2 in. apart on ungreased baking sheets. Bake 10-12 minutes or until golden brown. Cool on pans 5 minutes. Remove to wire racks to cool.
Freeze option: Place wrapped logs in freezer container; return to freezer. To use, unwrap frozen logs and cut into slices. If necessary, let dough stand a few minutes at room temperature before cutting. Prepare and bake as directed.

Nutrition Facts

1 cookie: 109 calories, 5g fat (2g saturated fat), 8mg cholesterol, 56mg sodium, 15g carbohydrate (10g sugars, 0 fiber), 1g protein.

Originally published as Grandma Krauses' Coconut Flake Cookies in Ultimate Cookie Swap 2015

Reviews

My Review

Click stars to rate

Average Rating:

Lisa

Feb 1, 2019

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.
annabelle11

Dec 25, 2018

Added chocolate chips(1c.), walnuts (1.c.). Excellent, cant get enough of them.
Diane

Dec 2, 2018

These are our "Grandma Holdt" cookies - if you don't like that much sugar make another recipe. We always made them as drop cookies because that is what we learned to do and we aren't messing with Grandma's recipe LOL
Cindy

Nov 5, 2018

My new favorite cookie recipe. Noteworthy.
cshenry1

Oct 21, 2018

Excellent chewy cookies that look very much like the picture!. Thanks for sharing! I made according to the recipe, except I used canola oil for the shortening, added 1 t. butter flavoring, and used the drop method suggested by other reviewers!
dareichard

Jun 12, 2018

Made these today to send to my out of town dad for Father's Day. He will love them. They are delicious. The only change I made was to add some mini semi sweet chips. This cookie is just about perfect.
gorhamtl

Apr 2, 2018

These are excellent cookies! Followed the recipe as written and made them as drop cookies. Worked perfectly. Thanks for sharing.
dschultz01

Mar 4, 2018

Very good cookies! So easy to make. I prefer slicing the dough to dropping by tablespoons.
jamieheck

Feb 27, 2018

Good, simple cookie! Loved the texture of the coconut. I did make a few simple changes. Instead of shortening I used half coconut oil and half salted butter and 3/4 c of each sugar. I did not have sweetened coconut so I used unsweetened and I added some special dark chocolate chips. I didn't mess with making it into the logs and freezing. I did chill the dough for an hour like I would for any cookie I make. I used my normal tablespoon cookie dough scooper onto parchment; baked for 13 minutes. Perfect shape, color and texture!
MarthaMyDear6

Jan 28, 2018

These cookies are absolutely DELICIOUS! I cut some very thin, some thick...played around with it. Added a tsp of cornstarch as one reviewer said it makes cookies chewier. Thanks so much for sharing, I'll be baking hundred of these, I'm sure! :)