Ingredients Jump to Instructions ↓

  1. 2/3 cup shortening

  2. 1 cup sugar

  3. 1 egg

  4. 1 teaspoon vanilla extract

  5. 1/2 teaspoon almond extract

  6. 1 cup (6 ounces) semisweet chocolate chips, melted

  7. 1 cup all-purpose flour

  8. 1 teaspoon salt

  9. 1/2 teaspoon baking soda

  10. 1 cup quick-cooking oats

  11. 1 cup flaked coconut, finely chopped Colored sugar or nonpareils

Instructions Jump to Ingredients ↑

  1. In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg and extracts. Stir in melted chocolate chips. Combine the flour, salt and baking soda; gradually add to the creamed mixture and mix well. Stir in oats and coconut. Cover and refrigerate for 2 hours or until easy to handle. On a lightly floured surface, roll out to 1/8-in. thickness. Cut with a 3-in. star-shaped cookie cutter dipped in flour. Place 1 in. apart on ungreased baking sheets. Sprinkle with colored sugar or nonpareils. Bake at 350° for 7-9 minutes or until firm. Remove to wire racks to cool. Yield: about 3 dozen.


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