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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

Rate It

Your rating: None
4.15
Average: 4.2 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 6809 Calories from Fat 3698

% Daily Value*

Total Fat 423 g650.1%

Saturated Fat 171.6 g858.1%

Trans Fat 13.5 g

Cholesterol 664.9 mg221.6%

Sodium 3473.1 mg144.7%

Total Carbohydrates 686 g228.5%

Dietary Fiber 64.6 g258.4%

Sugars 326.5 g

Protein 107 g214.2%

Vitamin A 66% Vitamin C 3.2%

Calcium 88.1% Iron 169%

*Based on a 2000 Calorie diet

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Toasted Coconut Cookies Recipe