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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 cookies 57g Recipe makes 24 cookies) |
||
| Calories 223 | ||
| Calories from Fat 90 | (40%) | |
| Amount Per Serving | %DV | |
| Total Fat 10.0g | 15% | |
| Saturated Fat 4.6g | 22% | |
| Monounsaturated Fat 3.2g | ||
| Polyunsaturated Fat 1.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 27mg | 9% | |
| Sodium 112mg | 4% | |
| Potassium 83mg | 2% | |
| Total Carbohydrate 31.3g | 10% | |
| Dietary Fiber 1.1g | 4% | |
| Sugars 18.7g | ||
| Protein 2.8g | 5% | |
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Coconut Oatmeal Cookies
By: Barb Gertz
Jan 10, 2003
My grand-daughter sent me this recipe she says they are delicious. These cookies work very well using Splenda or Splenda for Baking,in place of the white sugar. (note, I have been trying different ways to cut down on sugar, using 2 tablespoons molasses in stead of the brown sugar works good and using the splenda for baking, I have also used all butter instead of shortening & butter with good results)
24 cookies
Ingredients
- 1/2 cup shortening
- 1 cup brown sugar, packed or 2 tablespoons molasses
- 1 cup white sugar (or Splenda or 1/2 cup Splenda for Baking)
- 2 large eggs
- 1 teaspoon vanilla
- 1/2 cup butter
- 2 cups flour
- 1 cup flaked coconut
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 cups rolled oats
- 1 cup raisins (optional) or chocolate chips (optional)
Directions
1
Preheat oven to 350°.2
In mixing bowl cream shortening,butter,and sugars.3
Add eggs and vanilla until blended.4
Set aside.5
In separate bowl, combine dry ingredients.6
Withholding coconut until all other ingredients are blended.7
Add coconut.8
Combine wet and dry ingredients until moist.9
Drop on greased cookie sheet about 1-2 inches apart.10
Bake for 10 minutes or until golden brown.11
Remove from oven immedietly- if overcooked cookies get HARD.
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Browse similar recipes by category
- Course > Desserts > Cookies & Brownies > Drop
- Main Ingredient > Pasta, Rice & Grains > Grains
- Main Ingredient > Eggs/Dairy > Eggs
- Main Ingredient > Fruit > Nuts > Coconut
- Preparation > Time to Make > < 30 mins
- Preparation > Equipment > Oven
- Preparation > Number of Servings
- Preparation > Presentation > Finger Food
- Occasion > Gifts
- Dietary > Kid Pleaser
Featured Reviews for This Recipe
From: Chef #1135530
On Jun 14, 2009
These were such a hit at my family event! Everyone loved them. Followed the recipe exactly and they turned out great!
From: Lo of London
On May 26, 2009
I just made these and they are delicious! I read the comment from emilyice, and noticed that the recipe didn't have any salt in it, so added 1/2 teaspoon, and they were great. They won't be around long here once the kids get home.
From: alijen
On May 8, 2004
A really good cookie! I used chopped walnuts instead of chocolate or raisins, and added and extra half-cup of coconut, just to finish off the bag. And tried to make them a little healthier by substituting Splenda for the sugar, 1 cup whole wheat flour for one cup of white flour, egg whites instead of a whole egg, and used only half the recommended oil (other half came form apple sauce). So, even with these modifications I loved the results! And I also got a LOT of cookies, so sclae down the recipe if you're not making them for a bunch of people. I will make them again of course!
From: Chef #164929
On Sep 27, 2004
I made this recipe this weekend to satisfy an oatmeal cookie craving that I had. It was wonderful! I substituted splenda for the white sugar and wheat flour for half of the white flour and I used raisins. I baked for only nine minutes. Also, this made so many cookies that I had to freeze half the dough. Excellent recipe! This is a definite keeper!
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