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Coconut Cookies

Course Cookies, Desserts
Prep Time 40 minutes
Cook Time 10 minutes
Total Time 50 minutes
Servings 4 dozen

Ingredients

  • 1 cup shortening
  • 1 cup sugar
  • 1 cup brown sugar packed
  • 2 large eggs
  • 1 tsp vanilla
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 cup old fashioned oats
  • 1 cup shredded coconut sweetened

Instructions

  • 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 four portions. On a lightly floured surface, shape each into a 6-in.-long roll. Wrap in plastic; 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 resealable plastic freezer bag; 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.

Notes

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Grandma Krauses’ Coconut Cookies

When my two daughters were young, their great-grandma made them coconut cookies with oats. Thankfully, she shared the recipe. —Debra Dorn, Homosassa, Florida
Grandma Krauses’ Coconut Cookies
  • 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 Nellie’s Free Range Eggs
  • 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 four portions. On a lightly floured surface, shape each into a 6-in.-long roll. Wrap in plastic; 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 resealable plastic freezer bag; 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.