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Toasted Coconut Cookies

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
  • Total Time
    Prep: 15 min. Bake: 10 min./batch
  • Makes
    about 5 dozen

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

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