Toasted coconut cookies
60 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Butter or margarine |
| ½ | cup | Shortening |
| ¾ | cup | Sugar |
| ¾ | cup | Packed brown sugar |
| 2 | Eggs | |
| 2 | teaspoons | Vanilla extract |
| 2 | cups | All purpose flour |
| 1 | teaspoon | Baking powder |
| 1 | teaspoon | Baking soda |
| ¾ | teaspoon | Salt |
| 1½ | cup | Quick cooking oats |
| 1½ | cup | Flaked coconut; toasted |
| ¾ | cup | Chopped walnuts; 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 for 10-11 minutes or until golden brown. Cool 2-3 minutes before removing to a wire rack. Yield about 5 dozen.
Recipe by: Taste of Home Posted to MC-Recipe Digest V1 #684 by L979@...
on Jul 21, 1997