Yield: 7 dozen
|1 cup||Sugar, brown; firmly packed|
|1 cup||Shortening; melted|
|1 teaspoon||Vanilla extract|
|1 cup||Flour, all-purpose|
|4 cups||Oats, regular; uncooked|
|1 cup||Coconut, flaked|
Combine sugar and shortening, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla.
Combine flour, soda, and salt; add to creamed mixture, beating well.
Stir in oats and coconut. Chill dough 1 hour.
Shape dough into 1-inch balls. Place 2 inches apart on ungreased cookie sheets. Bake at 325 degrees for 12 to 15 minutes.
SOURCE: Southern Living Magazine, sometime in 1981. Typos by Nancy Coleman. Submitted By NANCY COLEMAN On 04-28-95