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Toasted Coconut Cookies

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Total Time
Prep: 15 min. Bake: 10 min./batch

By Taste Of Home Editorial Team

Recipe by Cindy Colley, Othello, Washington

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 16, 2022

These cookies have coconuts, walnuts and oats to make them a satisfying snack no matter what time of day. They're a hit with everyone who tries them.—Cindy Colley, Othello, Washington

Test Kitchen Approved

Toasted Coconut Cookies

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Yield: about 5 dozen
Prep: 15 min
Cook: 10 min
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Ingredients

  • 1/2 cup butter, softened
  • 1/2 cup shortening
  • 3/4 cup sugar
  • 3/4 cup packed brown sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 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 sweetened shredded coconut, toasted
  • 3/4 cup chopped walnuts, toasted
Text Ingredients

Directions

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

Nutrition Facts

2 each: 190 calories, 10g fat (4g saturated fat), 22mg cholesterol, 164mg sodium, 22g carbohydrate (12g sugars, 1g fiber), 3g protein.
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