Toasted Coconut Cookies Recipe

5 6 5
Publisher Photo

Toasted Coconut Cookies Recipe

Read Reviews
5 6 5
Publisher Photo
These cookies have coconuts, walnuts and oats to make them a satisfying snack no matter what time of day. They're a hit with everyone who tries them.—Cindy Colley, Othello, Washington
MAKES:
30 servings
TOTAL TIME:
Prep: 15 min. Bake: 10 min./batch
MAKES:
30 servings
TOTAL TIME:
Prep: 15 min. Bake: 10 min./batch

Ingredients

  • 1/2 cup butter, softened
  • 1/2 cup shortening
  • 3/4 cup sugar
  • 3/4 cup packed brown sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1-1/2 cups quick-cooking oats
  • 1-1/2 cups sweetened shredded coconut, toasted
  • 3/4 cup chopped walnuts, toasted

Directions

In a bowl, cream butter, shortening and sugars until fluffy. Add eggs and vanilla; beat well. Combine flour, baking powder, baking soda and salt; gradually add to creamed mixture. Fold in oats, coconut and nuts.
Drop by tablespoonfuls onto greased baking sheets. Bake at 375° for 10-11 minutes or until golden brown. Cool 2-3 minutes before removing to a wire rack. Yield: about 5 dozen.
Originally published as Toasted Coconut Cookies in Taste of Home June/July 1996, p54

Nutritional Facts

2 each: 190 calories, 10g fat (4g saturated fat), 22mg cholesterol, 164mg sodium, 22g carbohydrate (12g sugars, 1g fiber), 3g protein.

  • 1/2 cup butter, softened
  • 1/2 cup shortening
  • 3/4 cup sugar
  • 3/4 cup packed brown sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1-1/2 cups quick-cooking oats
  • 1-1/2 cups sweetened shredded coconut, toasted
  • 3/4 cup chopped walnuts, toasted
  1. In a bowl, cream butter, shortening and sugars until fluffy. Add eggs and vanilla; beat well. Combine flour, baking powder, baking soda and salt; gradually add to creamed mixture. Fold in oats, coconut and nuts.
  2. Drop by tablespoonfuls onto greased baking sheets. Bake at 375° for 10-11 minutes or until golden brown. Cool 2-3 minutes before removing to a wire rack. Yield: about 5 dozen.
Originally published as Toasted Coconut Cookies in Taste of Home June/July 1996, p54

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Reviews forToasted Coconut Cookies

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PsGrl User ID: 6325218 14226
Reviewed Nov. 5, 2011

"family and friends couldn't believe I made these addictive and perfect cookies"

MY REVIEW
banana22 User ID: 3486642 9122
Reviewed Nov. 19, 2010

"These cookies are fantastic. I do not really care for coconut, but that flavor and texture did not really come through in this cookie. I made these as a bar cookie and had 96 little bites. I took them to work and they were gone very, very quickly. Absolutely a keeper!"

MY REVIEW
Sprowl User ID: 29186 11309
Reviewed Jul. 20, 2010

"Delicious cookies! I used coconut extract, only 1 cup coconut, but added 1/2 cup of vanilla chips. Also because there are only two of us--I froze dough balls of these cookies and bake up (frozen) how ever many I need."

MY REVIEW
ronayne User ID: 2783099 14224
Reviewed Apr. 10, 2010

"Really good cookies. Made a few changes. Replaced 1 tsp. of the vanilla extract with 1 tsp. coconut extract. Also I used 2 cups of coconut and only 1 cup of oats. Didn't have walnuts so I used toasted pecans. Everyone loved them. Thanks!"

MY REVIEW
sebas1997 User ID: 2634609 11301
Reviewed Feb. 8, 2010

"These are wonderful cookies. I use pecans rather than walnuts. They disappear very quickly. They are my grandson's favorite!"

MY REVIEW
mapanda User ID: 274298 5998
Reviewed Jan. 15, 2008

"I made these cookies about a week ago. They are good, especially if you like coconut, and nuts, which I do. I would give them a good rating."

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