RECIPE FOR COCONUT COOKIES RECIPES

Name: Coconut and Oatmeal Drop Cookies
Cook time: 15 min
Total time: 15 min
Yield: 48 servings
Ingredients: 1 cup (2 sticks) butter; 1 cup granulated sugar; 1 cup packed light brown sugar; 2 eggs; 1 tsp. vanilla extract; 1 tsp. baking powder; 1 tsp. baking soda; 2 cups all-purpose flour; 2-1/2 cups shredded coconut; 1 cup chopped walnuts or pecans; 2 cups old-fashioned oatmeal

COCONUT AND OATMEAL DROP COOKIES RECIPE | FOOD NETWORK

Coconut and Oatmeal Drop Cookies Recipe | Food Network image

Provided by Food Network

Total Time 15 minutes

Cook Time 15 minutes

Yield 48 servings

Number Of Ingredients 11

Ingredients

1 cup (2 sticks) butter
1 cup granulated sugar
1 cup packed light brown sugar
2 eggs
1 tsp. vanilla extract
1 tsp. baking powder
1 tsp. baking soda
2 cups all-purpose flour
2-1/2 cups shredded coconut
1 cup chopped walnuts or pecans
2 cups old-fashioned oatmeal

Steps:

Heat oven to 350 degrees. Grease 2 large cookie sheets. Cream butter and sugars in mixer until light and fluffy. Add eggs, beat together. Add vanilla, baking powder and baking soda. Then add the flour. Mix until well combined. Stir in coconut and nuts. Mix in oatmeal.
Drop on greased cookie sheets by the tsp., spacing about 1/2 inch apart. Bake 12 to 15 minutes, just until the edges begin to brown. Transfer to a wire rack to cool.

GRANDMA KRAUSE'S COCONUT COOKIES RECIPE: HOW TO MAKE IT

Grandma Krause's Coconut Cookies Recipe: How to Make It image

When my two daughters were young, their great-grandma made them coconut cookies with oats. Thankfully, she shared the recipe. —Debra Dorn, Dunnellon, Florida

Provided by Taste of Home

Categories Desserts

Total Time 50 minutes

Prep Time 40 minutes

Cook Time 10 minutes

Yield about 4 dozen.

Number Of Ingredients 11

Ingredients

1 cup shortening
1 cup sugar
1 cup packed brown sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup old-fashioned oats
1 cup sweetened shredded coconut

Steps:

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.

Nutrition Facts : Calories 109 calories, FatContent 5g fat (2g saturated fat), CholesterolContent 8mg cholesterol, SodiumContent 56mg sodium, CarbohydrateContent 15g carbohydrate (10g sugars, FiberContent 0 fiber), ProteinContent 1g protein.

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