Grandma Krauses' Coconut Cookies Recipe

5 14 14
Grandma Krauses' Coconut Cookies Recipe
Grandma Krauses' Coconut Cookies Recipe photo by Taste of Home
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Grandma Krauses' Coconut Cookies Recipe

Read Reviews
5 14 14
Publisher Photo
When my two daughters were young, their great-grandma made them cookies with oats and coconut. Thankfully, she shared the recipe. —Debra Dorn, Homosassa, Florida
MAKES:
48 servings
TOTAL TIME:
Prep: 40 min. + freezing Bake: 10 min./batch
MAKES:
48 servings
TOTAL TIME:
Prep: 40 min. + freezing Bake: 10 min./batch

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 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.
Originally published as Grandma Krauses' Coconut Cookies in Cookies & Candies Bookazine 2015, p70

Nutritional Facts

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

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  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
Originally published as Grandma Krauses' Coconut Cookies in Cookies & Candies Bookazine 2015, p70

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Reviews forGrandma Krauses' Coconut Cookies

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MY REVIEW
gorhamtl User ID: 4290572 286002
Reviewed Apr. 2, 2018

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

MY REVIEW
dschultz01 User ID: 1076910 284616
Reviewed Mar. 4, 2018

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

MY REVIEW
jamieheck User ID: 2630428 284351
Reviewed Feb. 27, 2018 Edited Apr. 13, 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!"

MY REVIEW
MarthaMyDear6 User ID: 8951926 282825
Reviewed 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! :)"

MY REVIEW
Pisces54 User ID: 8516584 279326
Reviewed Dec. 15, 2017

"They are probably very delicious but so much sugar and sweetened coconut too. I would cut back to 1 cup brown sugar and I am sure that they will be just as tasty."

MY REVIEW
milltownt User ID: 1064713 279315
Reviewed Dec. 14, 2017

"I have a 1966 cookbook that has these cookies in them. Eery year I make between 12 to 15 different kinds of cookies. These are always on the list. I've made them for years and love them."

MY REVIEW
kloe49 User ID: 1343956 279311
Reviewed Dec. 14, 2017

"Looking forward to trying these. I had a Grandma Krause as well. I gave it 5 stars even though I haven't tried them yet because they look so good."

MY REVIEW
Connie User ID: 9111562 270175
Reviewed Jul. 31, 2017

"Really good and chewy"

MY REVIEW
susanbythelake User ID: 8872166 252249
Reviewed Aug. 5, 2016

"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."

MY REVIEW
A1Mom User ID: 4984069 246993
Reviewed Apr. 12, 2016

"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 !"

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