Quick Coconut Oat Cookies Recipe

5 2 2
Publisher Photo

Quick Coconut Oat Cookies Recipe

Read Reviews
5 2 2
Publisher Photo
Instant coconut cream pudding mix is the key to these crunchy cookies that are perfect for dunking. "For variety, use chocolate or lemon pudding instead," suggests Susan Putkonen of Gilbert, Minnesota.
MAKES:
15 servings
TOTAL TIME:
Prep: 15 min. Bake: 10 min./batch
MAKES:
15 servings
TOTAL TIME:
Prep: 15 min. Bake: 10 min./batch

Ingredients

  • 1/2 cup shortening
  • 1/2 cup sugar
  • 1 egg
  • 1/2 teaspoon coconut extract
  • 1 cup quick-cooking oats
  • 1 cup all-purpose flour
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 1/2 cup sweetened shredded coconut
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • 1/4 teaspoon salt

Directions

In a large bowl, cream shortening and sugar until light and fluffy. Beat in the egg and extract. Combine the remaining ingredients; gradually add to the creamed mixture and mix well.
Roll into 1-in. balls. Place on greased baking sheets. Flatten with a fork. Bake at 350° for 10-12 minutes or until edges begin to brown. Remove to wire racks to cool. Yield: 2-1/2 dozen.
Originally published as Coconut Oat Cookies in Quick Cooking September/October 2002, p57

Nutritional Facts

1 serving (2 each) equals 166 calories, 8 g fat (2 g saturated fat), 14 mg cholesterol, 153 mg sodium, 22 g carbohydrate, 1 g fiber, 2 g protein.

  • 1/2 cup shortening
  • 1/2 cup sugar
  • 1 egg
  • 1/2 teaspoon coconut extract
  • 1 cup quick-cooking oats
  • 1 cup all-purpose flour
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 1/2 cup sweetened shredded coconut
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • 1/4 teaspoon salt
  1. In a large bowl, cream shortening and sugar until light and fluffy. Beat in the egg and extract. Combine the remaining ingredients; gradually add to the creamed mixture and mix well.
  2. Roll into 1-in. balls. Place on greased baking sheets. Flatten with a fork. Bake at 350° for 10-12 minutes or until edges begin to brown. Remove to wire racks to cool. Yield: 2-1/2 dozen.
Originally published as Coconut Oat Cookies in Quick Cooking September/October 2002, p57

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forQuick Coconut Oat Cookies

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
mamaknowsbest User ID: 5826120 242899
Reviewed Jan. 31, 2016

"This is a great cookie to add to any dessert plate! It is easy to put together and has an wonderful coconut flavor but not overpowering. I took the suggestion of others and added a 1/3 c of chopped pecans. It reminded us of pecan sandies! As a volunteer food editor for Taste of Home I enjoy recipes that are predictably good!"

MY REVIEW
vewebber58 User ID: 998755 87579
Reviewed Aug. 20, 2011

"Great cookies! The pudding mix gives a subtle but delicious taste, almost like Keebler's pecan sandies. I may add some finely chopped pecans the next time I make them, and I'd like to experiment with other flavors of pudding as well. Another great feature is that they don't make a huge amount.....good for smaller families like ours."

Loading Image