A platter of Coconut Cookies
Bakery

Coconut Cookies: Delightful Bites of Bliss

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These golden Coconut Cookies are a favorite springtime treat.  Walnuts add a flavorful crunch to this traditional macaroon recipe.  Great for parties and after school pick-me-ups!

 

Ingredients

  • 1 cup of shortening
  • 1 cup of sugar
  • 1 cup brown sugar, packed
  • 2 eggs
  • 1 tsp vanilla extract
  • 2 cup of flour
  • 2 cup of old-fashioned oats
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 cup of sweet coconut, flaked
  • 1 cup of walnuts

 

Instructions

Preheat oven to 350F degrees.

Blend shortening and both sugars with a mixer on low-speed until creamed.

Add eggs one at a time, blending well after each egg.

Beat in the vanilla.

In a separate bowl, combine the dry ingredients: flour, oats, baking powder, baking soda and salt. Toss to mix well.

Slowly add the dry mix into the creamed blend until completely moistened.

Fold in the coconut and the walnuts.

Coat a cookie sheet with non-stick cooking spray.

Drop rounded spoonfuls onto the prepared sheet about 3 inches apart.

Bake 12 minutes or until the cookies turn a golden brown.

Let cookies cool on the cookie sheet for 2 minutes before placing on a wire rack.

Makes 5 dozen cookies.

Coconut Bliss Cookies

Recipe by Donnie Caves
0.0 from 0 votes
Course: DessertCuisine: AmericanDifficulty: Easy
Servings

24

servings
Prep time

25

minutes
Cooking time

15

minutes
Calories

150

kcal
Total time

40

minutes

Delicious and chewy coconut cookies that are perfect for any occasion. These easy-to-make cookies are bursting with coconut flavor and have a delightful crunch.

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Ingredients

  • 1 cup unsweetened shredded coconut

  • 1 cup all-purpose flour (or gluten-free flour)

  • 1/2 teaspoon baking soda

  • 1/4 teaspoon salt

  • 1/2 cup unsalted butter, room temperature (or coconut oil for dairy-free)

  • 1/2 cup granulated sugar

  • 1/2 cup light brown sugar, packed

  • 1 large egg

  • 1 teaspoon vanilla extract

Directions

  • Preheat Oven: Preheat your oven to 350ยฐF (175ยฐC). Line a baking sheet with parchment paper or a silicone baking mat.
  • Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  • Cream Butter and Sugars: In a large bowl, beat the butter (or coconut oil) with the granulated sugar and brown sugar until creamy and fluffy, about 2-3 minutes.
  • Add Egg and Vanilla: Beat in the egg and vanilla extract until well combined.
  • Combine Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the shredded coconut.
  • Scoop Dough: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
  • Bake: Bake for 12-15 minutes, or until the edges are golden brown. The centers should still be slightly soft.
  • Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Recipe Video

Notes

  • For a chewier texture, use more brown sugar.
  • To make the cookies dairy-free, substitute butter with coconut oil.
  • For extra flavor, add a teaspoon of almond extract or a handful of chocolate chips.

Nutrition Facts

  • Serving Size: 1g
  • Total number of serves: 24
  • Calories: 150kcal
  • Carbohydrates: 17g
  • Protein: 2g
  • Fat: 9g
  • Saturated Fat: 7g
  • Cholesterol: 15mg
  • Sodium: 50mg
  • Fiber: 1g
  • Sugar: 10g

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