Toasted Coconut Cookie Recipe
Toasted Coconut Cookies made with butter, brown sugar, eggs, oats and loaded with flavor from toasted coconut and walnuts! Nutty, buttery chewy cookies that are crowd pleasers!
Servings: 60 cookies
Calories: 98kcal
Ingredients
- ½ cup butter
- ½ cup shortening
- ¾ cup sugar
- ¾ cup brown sugar
- 2 eggs
- 2 tsp vanilla extract
- 2 cups flour
- 1 tsp baking powder
- 1 tsp baking soda
- ¾ tsp salt
- 1 ½ cups quick-cooking oats
- 1 ½ cups flaked coconut toasted
- ¾ cup chopped walnuts toasted
Instructions
- Toast coconut and walnuts by placing each in a separate skillet on the stove. Place heat at medium and stir often, until coconut is lightly browned and walnuts are fragrant; about 7-10 minutes. Transfer to a separate bowl or plate to cool.
- In a mixing 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.
- 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 wire racks.
Notes
Store leftover cookies in an airtight container and they should last up to 5 days.
For longer storage, cookies can be frozen for up to 3 months. Store in an airtight container or ziplocked bag. Defrost at room temperature before enjoying.
Nutrition
Calories: 98kcal | Carbohydrates: 11g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.3g | Cholesterol: 10mg | Sodium: 63mg | Potassium: 43mg | Fiber: 1g | Sugar: 5g | Vitamin A: 55IU | Vitamin C: 0.1mg | Calcium: 10mg | Iron: 0.5mg