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Grandma Krause’s Coconut Cookies

When my two daughters were young, their great-grandma made them coconut cookies with oats. Thankfully, she shared the recipe. —Debra Dorn, Dunnellon, Florida
  • Total Time
    Prep: 40 min. + freezing Bake: 10 min./batch
  • Makes
    about 4 dozen

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 10-12 minutes or until golden brown. Cool on pans 5 minutes. Remove to wire racks to cool.
  • Freeze option: Place wrapped logs in a freezer container; 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.
Nutrition 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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