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Coconut Crisps

  • 1serving
  • 3203calories

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Source: www.hungrymonster.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B6, B12, H
MineralsNatrium, Fluorine, Silicon, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 2 cups all-purpose flour -- sifted

  3. 1 teaspoon baking powder

  4. 1 teaspoon baking soda

  5. 1/2 teaspoon salt

  6. 1 cup tolled oats -- uncooked

  7. 3 1/2 ounces flaked coconut

  8. 3/4 cup shortening

  9. 3/4 cup granulated sugar

  10. 1/2 cup light brown sugar -- firmly packed

  11. 1 teaspoon vanilla

  12. 1 egg -- beaten

Instructions Jump to Ingredients ↑

  1. Preheat oven to 375F. Lightly grease cookie sheets.

  2. Into large bowl, sift-flour with baking powder, baking soda and salt. Add rolled oats and coconut. Set aside.

  3. In large bowl of electric mixer at medium spped, cream shortening with sugars until light and fluffy. Beat in vanilla and egg.

  4. At low speed, gradually add flour mixture, to make a stiff dough.

  5. Drop by teaspoonfuls, 1 inch apart, onto prepared cookie sheets. Bake 10 minutes, or until light-golden.

  6. Let cool on cookie sheet 5 minutes, then remove to wire-rack, cool.

  7. Makes approximately 5 dozen cookies.

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