Coconut Drops
Yield
2 dozenPrep
15 minCook
10 minReady
30 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| 1 | teaspoon |
baking powder
|
|
| 1 | teaspoon |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
| 1 | cup |
rolled oats
not instant |
|
| 3 ½ | ounces |
coconut
dried |
|
| ¾ | cup |
vegetable shortening
|
*
|
| ¾ | cup |
sugar
|
|
| ½ | cup |
brown sugar, light
packed |
*
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | large |
eggs
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 5 | ml |
baking powder
|
|
| 5 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| 237 | ml |
rolled oats
not instant |
|
| 101.2 | ml/g |
coconut
dried |
|
| 177 | ml |
vegetable shortening
|
*
|
| 177 | ml |
sugar
|
|
| 118 | ml |
brown sugar, light
packed |
*
|
| 5 | ml |
vanilla extract
|
|
| 1 | large |
eggs
|
|
Directions
Sift flour, baking powder, baking soda and salt into a large bowl.
Add the oats and coconut; set aside.
Cream shortening with both sugars until light and fluffy.
Can use an electric mixer set at medium speed.
Beat in vanilla and egg until well mixed.
Gradually add flour mixture to make a stiff dough.
Drop by teaspoonfuls, 1 inch apart, on lightly greased cookie sheets.
Bake in preheated 375-degree F oven for 10 minutes or until golden brown.
Cool on cookie sheet for 5 minutes then remove to wire rack to cool completely.
