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Nutrition Facts
Serving Size 1 cookies 22g Recipe makes 36 cookies)
Calories 110
Calories from Fat 58		(53%)
Amount Per Serving		%DV
	Total Fat 6.5g	10%
	Saturated Fat 2.1g	10%
	Monounsaturated Fat 2.6g
	Polyunsaturated Fat 1.5g
	Trans Fat 0.0g
Cholesterol 5mg		1%
Sodium 43mg		1%
Potassium 40mg		1%
Total Carbohydrate 12.1g		4%
	Dietary Fiber 0.3g	1%
	Sugars 6.7g
Protein 1.0g		1%
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New Recipes For April 2009

shapeweaver ©

Crispy Coconut Cookies

Recipe #100116 | 25 min | 10 min prep | add private note

⁽²²⁾ RATE IT NOW Print Recipe

By: Gerry
Sep 17, 2004

This recipe was passed along to me a number years ago when I made mention I was looking for new recipes to add to my collection for Christmas baking. This excellent crispy cookie is not only great at Christmas, it's one of those simple delights great to serve for any occasion ... one of those 'looks simple but you can't just eat one' kind of cookie. I suspect the cream of tartar makes for a crispy light cookie. NOTE: any fine coconut can be used when making these cookies, do not substitute with medium or coarse coconut, they just do not work for these cookies. Fine coconut is readily available in the baking section of most stores.

36 cookies (change servings and units)

Ingredients

1 cup shortening (part butter)
1/2 cup brown sugar
1/2 cup white sugar
1 egg, beaten
1 teaspoon almond extract or coconut extract
2 cups sifted all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1 cup desiccated coconut (do not substitute)

Directions

1
Cream shortening with sugar.
2
Add beaten egg and extract.
3
Sift flour, baking soda, cream of tartar and add gradually to creamed mixture.
4
Add the fine dessicated coconut and mix throughly.
5
Roll into small balls, put on a greased cookie sheet, press down with a fork.
6
Bake for 15 minutes at 325, cookie should be nicely colored.
7
A reminder that ovens vary, so do watch your cookies!
8
Yield will depend on the size cookie you make, so mine is a general yield for amount of flour used.

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Featured Reviews for This Recipe

From: Aaliyah&Aaron's mum

On Nov 5, 2009

Absolutely wonderful, light and crispy! I didn't have cream of tartar so took sunkist100's suggestion and left the baking soda out and added in 2 tsp of baking powder instead, worked perfectly fine for me. I used almond extract, I did feel it was a bit overpowering, so next time I with either try to get hold of coconut extract or reduce the amount of almond extract. Had to share with the boys (students!), and everybody loved it! Thank you, Gerry, for sharing another one of your wonderful recipes, this one is also a keeper!

1 person found this review helpful

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From: shapeweaver ©

On Apr 2, 2009

I made this recipe on 4/2/09 for "Spring PAC 2009 " .For the extract, almond was used and it went with the coconut very well .I tend to like my cookies on the large size, so this recipe ( for me ) made 2 dozen. This cookie would be a very nice ending to an Asian themed meal. I really enjoyed the taste of this delightful little cookie.Here's a thought "When this cookie is made for a Christmas tray, tint part of the coconut green or red" This will be made again. Thanks for posting and, "Keep Smiling

2 people found this review helpful

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From: PaulaG

On Dec 2, 2005

These are light and crisp with a wonderful coconut flavor. I used coconut extract, Splenda brown sugar blend and 1/2 Splenda 1/2 granulated sugar. I bumped up the heat to 350 degrees after it took 30 minutes for my first pan to cook. Even at 350 degrees they took about 20 minutes. My yield on these was 32 cookies which will soon disappear.

4 people found this review helpful

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From: Redneck Epicurean

On Dec 10, 2006

Got these from Grace Chang in the '06 cookie swap and they were SOOO good! I love coconut (and nobody else in my family does) and I know they'll stay pretty far away from these for sure. I WON'T! Great cookie...and a great swap! Thanks you two!

3 people found this review helpful

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