Toasted Coconut Cookies Recipe

Name: Toasted Coconut Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup butter; 1/2 cup shortening; 3/4 cup sugar; 3/4 cup packed brown sugar; 2 eggs; 2 teaspoons vanilla; 2 cups all-purpose flour; 1 teaspoon baking powder; 1 teaspoon baking soda; 3/4 teaspoon salt; 1 1/2 cups quick-cooking oats; 1 1/2 cups flaked coconut, toasted; 3/4 cup chopped walnuts, toasted

Servings: persons

1/2 cup butter
1/2 cup shortening
3/4 cup sugar
3/4 cup packed brown sugar
2 eggs
2 teaspoons vanilla
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 1/2 cups quick-cooking oats
1 1/2 cups flaked coconut, toasted
3/4 cup chopped walnuts, toasted

1
Preheat oven to 375 degrees.
2
In a mixing bowl, cream butter, shortening and sugars until fluffy.
3
Add eggs and vanilla, beat well.
4
Combine flour, baking powder, baking soda and salt.
5
Gradually add to creamed mixture.
6
Fold in oats, coconut and nuts.
7
Drop by tablespoonfuls onto greased baking sheets.
8
Bake at 375 degrees for 10-11 minutes or until golden brown.
9
Cool 2-3 minutes before removing to a wire rack.

1078

kcal

Calories

Fat

151

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 13 ingredients. The key ingredients include: 1/2 cup butter, 1/2 cup shortening, 3/4 cup sugar, 3/4 cup packed brown sugar, and more.

Yes, Toasted Coconut 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.

Toasted Coconut Cookies

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