Toasted Coconut Cookies
Yield
3 dozenPrep
15 minCook
10 minReady
25 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
butter
or margarine |
|
| ½ | cup |
vegetable shortening
|
*
|
| ¾ | cup |
sugar
|
|
| ¾ | cup |
brown sugar
packed |
*
|
| 2 | large |
eggs
|
|
| 2 | teaspoons |
vanilla extract
|
|
| 2 | cups |
all-purpose flour
|
|
| 1 | teaspoon |
baking powder
|
|
| 1 | teaspoon |
baking soda
|
|
| ¾ | teaspoon |
salt
|
|
| 1 ½ | cups |
oats, quick cooking
|
|
| 1 ½ | cups |
coconut
flaked, toasted |
*
|
| ¾ | cup |
walnuts
chopped, toasted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
butter
or margarine |
|
| 118 | ml |
vegetable shortening
|
*
|
| 177 | ml |
sugar
|
|
| 177 | ml |
brown sugar
packed |
*
|
| 2 | large |
eggs
|
|
| 1E+1 | ml |
vanilla extract
|
|
| 473 | ml |
all-purpose flour
|
|
| 5 | ml |
baking powder
|
|
| 5 | ml |
baking soda
|
|
| 3.8 | ml |
salt
|
|
| 355 | ml |
oats, quick cooking
|
|
| 355 | ml |
coconut
flaked, toasted |
*
|
| 177 | ml |
walnuts
chopped, toasted |
|
Directions
In a mixing bowl, cream butter, shortening, and sugars until fluffy.
Add eggs and vanilla; beat well.
Combine flour, baking powder, baking soda and aslat; gradually add to creamed mixture.
Fold in oats, coconut and nuts.
Drop by tablespoonfuls onto greased baking sheets.
Bake at 375℉ (190℃). for 10 to 11 minutes or until golden brown.
Cool 2 to 3 minutes before removing to a wire rack.
