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Toasted Oat-Coconut Cookies
Ingredients:
1/4 c. butter, softened
1/4 c. shortening
1 c. sugar
1 egg
1/2 tsp. coconut extract
1 1/2 c. flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 c. flaked coconut
1/2 c. crispy rice cereal
1/2 c. pan-toasted or regular oats, uncooked
1/4 c. butter, softened
1/4 c. shortening
1 c. sugar
1 egg
1/2 tsp. coconut extract
1 1/2 c. flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 c. flaked coconut
1/2 c. crispy rice cereal
1/2 c. pan-toasted or regular oats, uncooked
Directions:
Cream butter and shortening in a large mixing bowl; gradually add sugar, beating well at med. speed until light and fluffy. Add egg and coconut extract; beat well. Combine flour, baking powder,soda and salt; stir well. Gradually add to creamed mixture, mixing well. Stir in coconut, cereal and oats. Drop dough by heaping teaspoonfuls onto lightly greased cookie sheets. Bake at 325 for 12 to 14 minutes or until golden. Let cool slightly on cookie sheets; remove cookies to wire racks to cool completely. Yield: 4 doz.
Cream butter and shortening in a large mixing bowl; gradually add sugar, beating well at med. speed until light and fluffy. Add egg and coconut extract; beat well. Combine flour, baking powder,soda and salt; stir well. Gradually add to creamed mixture, mixing well. Stir in coconut, cereal and oats. Drop dough by heaping teaspoonfuls onto lightly greased cookie sheets. Bake at 325 for 12 to 14 minutes or until golden. Let cool slightly on cookie sheets; remove cookies to wire racks to cool completely. Yield: 4 doz.
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