Oatmeal Coconut Cookies

Total Time Prep: 40 min. + freezing Bake: 10 min./batch

Yield about 3-1/2 dozen

With our oatmeal coconut cookies, there's no need to choose between a crispy cookie and a chewy one. You can have the best of both worlds with this recipe.

Ingredients

1 cup shortening
1 cup sugar
1 cup packed brown sugar
2 large eggs, room temperature
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 4 portions. On a lightly floured surface, shape each into a 6-in.-long log. Wrap in waxed paper; 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 until golden brown, 10-12 minutes. Cool on pans 5 minutes. Remove to wire racks to cool completely.

Nutrition Facts

1 cookie: 124 calories, 6g fat (2g saturated fat), 9mg cholesterol, 66mg sodium, 17g carbohydrate (11g sugars, 0 fiber), 1g protein.

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

Recipe Creator