Close
Ingredients
| multipurpose shortening: 1/2 cup |
| light brown sugar (packed): 1 cup |
| granulated sugar: 1 cup |
| eggs: 2 |
| vanilla extract: 1 tsp |
| salted butter: 1/2 cup |
| all-purpose flour (unsifted): 2 cups |
| flaked coconut meat: 1 cup |
| baking powder: 1 tsp |
| baking soda: 1 tsp |
| rolled oats: 2 cups |
Coconut Oatmeal Cookies I
Credit: AllRecipes
User rating:
"I know this recipe sounds different but it was a favorite growing up. They were always one of this first kinds gone when we went to visit grandma."
-
Prep Time
min -
Cook Time
min -
Servings
24 serving(s)
Tags
Directions
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium mixing bowl cream shortening, butter, and sugars. Add eggs and vanilla until blended. Set aside.
- In a separate bowl, combine dry ingredients, withholding the coconut until all other dry ingredients are blended. Add coconut.
- Combine wet and dry ingredients until moist. Drop on greased cookie sheet about 1-2 inches apart. Bake for 10 minutes or until golden. Remove from oven immedietly- if overcooked cookies get HARD.