Ingredients for Toasted Coconut Cookies
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup vegetable shortening
- Sugar
- Brown Sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- All Purpose Flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- Quick Cooking Oats
- Flaked Coconut
- Walnuts
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How to Make Toasted Coconut Cookies
- Preheat oven to 375°F (190°C). Toast 1 cup of unsweetened shredded coconut and ½ cup chopped nuts (such as pecans or walnuts) on a baking sheet for 5-7 minutes, or until lightly golden. Set aside to cool.
- Cream together 1 cup (2 sticks) softened unsalted butter, ½ cup vegetable shortening, and ¾ cup granulated sugar and ¾ cup packed brown sugar in a large bowl until light and fluffy.
- Beat in 2 large eggs and 1 teaspoon vanilla extract until well combined.
- In a separate bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Gently fold in 1 ½ cups rolled oats, the toasted coconut, and toasted nuts.
- Drop rounded tablespoons of cookie dough onto ungreased baking sheets, leaving about 2 inches between each cookie.
- Bake for 10-11 minutes, or until the edges are golden brown.
- Let the cookies cool on the baking sheets for 2-3 minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
24g
Fat
10g
Carbs
3g
