Coconut Macaroon Cookies Recipe

Name: Coconut Macaroon Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Crisco shortening; 1/4 cup butter, softened; 1 cup sugar; 1 cup brown sugar; 2 teaspoons vanilla; 2 eggs; 2 1/4 cups flour; 1/3 teaspoon baking soda; 2 teaspoons baking powder; 1/2 teaspoon salt; 1 cup rolled oats (quick oatmeal); 1 cup flaked coconut

Servings: persons

1 cup Crisco shortening
1/4 cup butter, softened
1 cup sugar
1 cup brown sugar
2 teaspoons vanilla
2 eggs
2 1/4 cups flour
1/3 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon salt
1 cup rolled oats (quick oatmeal)
1 cup flaked coconut

1
Preheat oven to 350 degrees Fahrenheit.
2
In a large mixing bowl, cream Crisco shortening, butter, both sugars, vanilla, and eggs. Mix well.
3
Stir in flour, baking soda, baking powder, and salt. Mix well.
4
Stir in oats and coconut.
5
Drop by teaspoonfuls on a parchment lined cookie sheet.
6
Bake about 9 to 10 minutes.
7
Remove cookies from baking sheet.
8
Cool on wire racks.

918

kcal

Calories

Fat

172

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup Crisco shortening, 1/4 cup butter, softened, 1 cup sugar, 1 cup brown sugar, and more.

Yes, Coconut Macaroon Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Coconut Macaroon Cookies

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