Grandma Krause’s Coconut Cookies
‘When my two daughters were young, their great-grandma made them coconut cookies with oats. Thankfully, she shared the recipe.” —Debra Dorn, Dunnellon, Florida
| Servings | Prep Time | Cook Time |
| 48cookies | 40minutes + freezing | 10minutes/batch |
| Servings | Prep Time |
| 48cookies | 40minutes + freezing |
| Cook Time |
| 10minutes/batch |
Ingredients
- 1 cup shortening
- 1 cup sugar
- 1 cup packed brown sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1 cup old-fashioned oats
- 1 cup sweetened shredded coconut
Portions: cookies
Units:
|
Ingredients
Portions: cookies
Units:
|
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 4 portions. On a lightly floured surface, shape each into a 6-in.-long log. Wrap in waxed paper; 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 a freezer container; 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.
Recipe Notes
Nutrition Facts
1 cookie: 109 calories, 5g fat (2g saturated fat), 8mg cholesterol, 56mg sodium, 15g carbohydrate (10g sugars, 0 fiber), 1g protein.
