- 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
- 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 wrap; 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 resealable plastic freezer bag; 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. Yield: about 4 dozen.
Reviews forGrandma Krauses' Coconut Cookies
"Really good and chewy"
"These are great. You can bake them for a shorter time to get crisp edges and a chewy center, or let them brown for crisp all the way through."
"I made the cookie dough a few weeks back and froze it until now. The cookies kept their shape and taste good, I will make these again !"
"A very nice cookie! I did change 4 things. 1) I did not put 1 cup shortening. Instead, I used 1/2 cup butter. I had read the reviews & noticed people mentioned that the cookies flattened out more than they expected. That's often due to a too-high fat content; thus, I halved it. 2)I also added 1 cup Craisins. 3)I omitted the vanilla extract. 4) After shaping the dough into 2 logs, I wrapped them in Saran wrap & refrigerated them overnight. I did this to ensure that, having halved the recommended fat content, the dough would have a good chance to become 'saturated'. They did harden up after cooling, so be careful to take them out a bit before they actually seem "done.""
"Just made these cookies for the first time. I will certainly make them again. Cookies did spread a lot more than I expected. Maybe next time I will make 5 logs so the cut slices are small, thus a smaller cookie. I learned after the first pan to leave more space between cookies. I am making these for my Christmas platters so I sprinkled red and green sugars on top before baking. Very easy cookie to make. I almost always immediately remove my cookies from the pan when I first take them out of the oven. You need to leave cookies on the pan a few minutes to let them "set". I will be sending this recipe on to my daughter. I like to share my "new found" keepers with her."
"My family enjoyed these cookies very much. These cookies turned out flatter than I expected but they were soft and chewy. I did use 1/2 butter and 1/2 shortening. I also added 1 tsp of cornstarch to give the chewy texture I love. The cookies were easy to make as well. I just seperated the dough in four sections on wax paper and used my hands to form the logs. No extra flour needed. Perfect sweet treat after a long day of work and school. Thank you grandma Krause!"
"I have an almost identical recipe called Oatmeal Coconut Cookies that has been in my family for generations. It is one of our absolute favorites and I have made them many times!"