Crispy Coconut-Oatmeal Cookies

From: Chef #555200

On Oct 27, 2009

yum, yum, yummy! So good - I see that one reviewer said that this recipe worked well with butter. I used shortening, but would rather use butter because of the trans fat in the shortening. Will try that next time. thanks for the great cookie recipe that reminded me of something my grandmother used to make. Update - have made these a few times since first review and have had great success with butter in stead of shortening. Most recently I doubled the recipe so that I could freeze 'cookie logs'. This works great but I did have trouble mixing all the ingredients. My mixer wouldn't hold it all so after I added the flour mixture to the butter mixture I had to turn it over into a big popcorn bowl to add the oatmeal and coconut. Ended up having to mix it by hand, literally, to get it all encorporated as it was too stiff to mix with a spoon, but it was worth it

From: Fofi

On Mar 21, 2009

These are ridiculously good. I ate 6 before they had time to cool. As dangerous as they are, I will be making these regularly. Thank you!

From: * Pamela *

On Jun 11, 2003

Perfect! These cookies were so delicious! I, too, found that there was no need to flatten the cookies as they spread out nicely on their own. I really liked the addition of Rice Krispies which added the perfect amount of "crunch". I think these would be fun to try at Christmas time with the seasonal red and green Rice Krispies to add a colorful touch. Thanks for sharing this recipe, I plan to make it again soon!

From: Caballero4

On Nov 13, 2004

This is a great recipe - one that my Grandma has, and I was surprised to see it was in Southern Living. It is great. The only difference is that my grandma's recipe calls for using a glass dipped in sugar to flatten the cookies before you bake them. The extra sugar on the top makes them extra yummy.