Ingredients for Crispy Coconut Cookies
- 1 cup (2 sticks) shortening
- Brown Sugar
- White Sugar
- 1 large egg
- Almond Extract
- All Purpose Flour
- 1 teaspoon baking soda
- ½ teaspoon cream of tartar
- Desiccated Coconut
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How to Make Crispy Coconut Cookies
- Cream together 1 cup (2 sticks) of shortening and ¾ cup granulated sugar until light and fluffy.
- Beat 1 large egg and 1 teaspoon of vanilla extract together; add to the creamed mixture and mix well.
- In a separate bowl, sift together 2 cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon cream of tartar. Gradually add to the wet ingredients, mixing until just combined.
- Stir in 2 cups fine desiccated coconut until evenly distributed.
- Roll the dough into 1-inch balls. Place on a greased baking sheet and gently flatten each ball with a fork, creating a criss-cross pattern.
- Bake for 15-18 minutes at 325°F (165°C), or until the edges are lightly golden brown. Keep a close eye on them as ovens vary.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
26g
Fat
10g
Carbs
4g
