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Oatmeal Coconut Cookies

Delicious oatmeal coconut cookies that are crispy on the outside and soft on the inside, perfect for any occasion.

  • Total Time: 27 minutes
  • Yield: 24 servings 1x

Ingredients

Scale
  • 1 cup shortening
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup old-fashioned oats
  • 1 cup sweetened shredded coconut

Instructions

  1. In a large bowl, beat the shortening and sugars together until well blended.
  2. Add eggs and vanilla, and beat until combined.
  3. In another bowl, whisk together the flour, baking powder, baking soda, and salt.
  4. Gradually combine the dry ingredients with the sugar mixture until smooth.
  5. Stir in oats and coconut until evenly mixed.
  6. Divide dough into four equal portions and shape each into a 6-inch log.
  7. Wrap logs in waxed paper and freeze for at least 2 hours.
  8. Preheat the oven to 350°F (175°C) when ready to bake.
  9. Slice frozen logs into 1/2-inch cookies and place on baking sheets.
  10. Bake for 10-12 minutes until golden brown.
  11. Cool on the pan for 5 minutes before transferring to a wire rack.

Notes

Cookies can be frozen for up to three months; slice and bake straight from the freezer.

  • Author: miguel-santiago
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 cookie
  • Calories: 150
  • Sugar: 10g
  • Sodium: 100mg
  • Fat: 7g
  • Saturated Fat: 2g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 20mg

Keywords: cookies, oatmeal, coconut, dessert, baking