Toasted Coconut Cookies
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Shortening||1⁄2 Cup (8 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|Packed brown sugar||3⁄4 Cup (12 tbs)|
|Vanilla extract||2 Teaspoon|
|All purpose flour||2 Cup (32 tbs)|
|Baking powder||1 Teaspoon|
|Baking soda||1 Teaspoon|
|Quick cooking oats||1 1⁄2 Cup (24 tbs)|
|Flaked coconut||1 1⁄2 Cup (24 tbs), toasted|
|Chopped walnuts||3⁄4 Cup (12 tbs)|
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 onto greased baking sheets.
Bake at 375° for 10-11 minutes or until golden brown.
Cool 2-3 minutes before removing to a wire rack.