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Toasted Coconut Cookies

Chef.at.Home's picture
Ingredients
  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)
  Eggs 2
  Vanilla extract 2 Teaspoon
  All purpose flour 2 Cup (32 tbs)
  Baking powder 1 Teaspoon
  Baking soda 1 Teaspoon
  Salt 3⁄4 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)
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Snack, Fruit Dessert
Method: 
Baked
Dish: 
Cookie

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4.15
Average: 4.2 (19 votes)