Grandma Krauses' Coconut Cookies

• Refrigerated

  • 2 Eggs, large

• Pasta & Grains

  • 1 cup Oats, old fashioned

• Baking & Spices

  • 2 cups All-purpose flour
  • 1 tsp Baking powder
  • 1 tsp Baking soda
  • 1 cup Brown sugar, packed
  • 1/4 tsp Salt
  • 1 cup Shortening
  • 1 cup Sugar
  • 1 tsp Vanilla extract

• Nuts & Seeds

  • 1 cup Coconut, Flaked

Found on tasteofhome.com

Description

Ingredients

• 1 cup shortening
• 1 cup sugar
• 1 cup packed brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup old-fashioned oats
• 1 cup flaked coconut

Directions

• Directions In a large bowl, beat shortening and sugars until blended. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; gradually beat into sugar mixture. Stir in oats and coconut. Divide dough into four portions. On a lightly floured surface, shape each into a 6-in.-long roll. Wrap in plastic wrap; freeze 2 hours or until firm. Preheat oven to 350°. Unwrap and cut dough crosswise into 1/2-in. slices, reshaping as needed. Place 2 in. apart on ungreased baking sheets. Bake 10-12 minutes or until golden brown. Cool on pans 5 minutes. Remove to wire racks to cool. Freeze option: Place wrapped logs in resealable plastic freezer bag; return to freezer. To use, unwrap frozen logs and cut into slices. If necessary, let dough stand a few minutes at room temperature before cutting. Prepare and bake as directed. Yield: about 4 dozen. Originally published as Grandma Krauses' Coconut Cookies in Cookies & Candies Bookazine 2015, p70 window._taboola = window._taboola || []; _taboola.push({ mode: thumbnails-i, container: taboola-native-stream-thumbnails, placement: Native Stream Thumbnails, target_type: mix });

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