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SOFT COCONUT DROP COOKIES
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These cookies are WONDERFULLY SOFT, rich, flavorful and easy to make. The recipe makes about 3 dozen big 4" cookies and if you store them in an airtight container, they will stay soft and chewy (they are totally addicting!!)
Soft Coconut Drop Cookies are PERFECT lunch box cookies, bake sale cookies, potluck cookies or "anytime cookies". They are delicious.
1 cup butter flavored shortening
1 cup sugar
1 cup brown sugar
2 eggs
1 teaspoon vanilla extract
2 cups flour
2 cups old fashioned oats
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups sweetened flaked coconut (lightly packed)
1 cup finely chopped pecans (optional)
Cream the shortening, sugars and vanilla until light and fluffy. Add eggs one at a time, beating in between each egg.
Add the flour, oats, baking powder, baking soda, coconut and nuts (if you are using nuts) and beat until well mixed (batter will be thick).
Take a well rounded tablespoon of cookie dough batter and roll it into a ball. Place on a greased cookie sheet spaced 3" apart (I use parchment paper instead of greasing the pan). Bake at 350° for 11-14 minutes (my electric oven takes a full 14 minutes). Leave the cookies on the cookie sheet a minute or two before you remove them.
After they are cooled, store the cookies in an airtight container.
1 cup butter flavored shortening
1 cup sugar
1 cup brown sugar
2 eggs
1 teaspoon vanilla extract
2 cups flour
2 cups old fashioned oats
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups sweetened flaked coconut (lightly packed)
1 cup finely chopped pecans (optional)
Cream the shortening, sugars and vanilla until light and fluffy. Add eggs one at a time, beating in between each egg.
Add the flour, oats, baking powder, baking soda, coconut and nuts (if you are using nuts) and beat until well mixed (batter will be thick).
Take a well rounded tablespoon of cookie dough batter and roll it into a ball. Place on a greased cookie sheet spaced 3" apart (I use parchment paper instead of greasing the pan). Bake at 350° for 11-14 minutes (my electric oven takes a full 14 minutes). Leave the cookies on the cookie sheet a minute or two before you remove them.
After they are cooled, store the cookies in an airtight container.
ENJOY !!
Note: Recipe calls for butter flavored shortening (I use butter flavored Crisco). I'm sure they could be made with butter instead, but they will bake differently and probably spread out a lot more. I also don't think they would stay soft and chewy.
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