Wednesday, February 28, 2018

Toasted Coconut Cookies

These are crispy and yummy. They were quick to put together.

Toasted Coconut Cookies 

Taste of Home Cookie Cookbook

1/2 cup butter, softened
1/2 cup shortening
3/4 cup sugar
3/4 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1-1/2 cups quick-cooking oats
1-1/2 cups flaked coconut
3/4 cup chopped walnuts

In a mixing bowl, cream butter, shortening and sugars until fluffy. Add eggs and vanilla; beat well. Combine flour, baking powder, baking soda and salt; gradually add to creamed mixture. Fold in oats, coconut and nuts.

Drop by tablespoonfuls (Beth used a cookie scoop) onto greased cookie 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.

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