Description
Crispy‑edged, chewy coconut and oat cookies — a cross between sugar cookies and macaroons.
Ingredients
- 1 cup shortening
- 1 cup granulated 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
- ¼ teaspoon salt
- 1 cup old-fashioned oats
- 1 cup sweetened shredded coconut
Instructions
- In a large bowl, use a hand mixer on medium speed to cream together shortening, granulated sugar, and brown sugar (about 2 minutes).
- Beat in the eggs and vanilla extract until well blended (about 2 more minutes).
- In a separate bowl, whisk together flour, baking powder, baking soda and salt.
- Gradually add the flour mixture into the creamed mixture and mix until combined.
- Fold in oats and shredded coconut.
- Turn the dough onto a lightly floured surface and divide into 4 portions. Shape each portion into a 6‑inch log and wrap in plastic wrap. Freeze until firm, at least 2 hours.
- Preheat oven to 350 °F (175 °C).
- Unwrap logs and slice into ½‑inch thick rounds. Place rounds about 2 inches apart on parchment-lined baking sheets.
- Bake 10–12 minutes or until edges are lightly golden.
- Let cookies cool on pans for about 5 minutes, then transfer to a wire rack to cool completely.
Notes
- If you don’t have a hand mixer, you can use a sturdy spatula or wooden spoon to mix.
- Because the dough is soft, after slicing you may need to gently reshape the rounds.
- For extra coconut flavor, you may add ½ teaspoon of coconut extract.
- Dough or baked cookies can be frozen—logs of dough for up to 1 month, baked cookies in an airtight container for up to 1 month.
Nutrition
- Serving Size: 1 cookie
- Calories: 124 kcal
- Sugar: 15 g
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 17 mg
