Toasted Coconut Cookies

Recipe Ingredients

1/2 cup	99g / 3.5oz	Butter or margarine - (1 stick) - softened
1/2 cup	99g / 3.5oz	Shortening
3/4 cup	148g / 5.2oz	Granulated sugar
3/4 cup	120g / 4.2oz	Brown sugar - (packed)
2		Eggs
2 teaspoons	10ml	Vanilla
2 cups	125g / 4.4oz	All-purpose flour
1 teaspoon	5ml	Baking powder
1 teaspoon	5ml	Baking soda
3/4 teaspoon	3.8ml	Salt - optional (see note)
1 1/2 cups	93g / 3.3oz	Quick-cooking oats
1 1/2 cups	139g / 4.9oz	Flaked coconut - toasted (see note)
3/4 cup	109g / 3.8oz	Chopped walnuts - toasted (see note)

Recipe Instructions

Preheat oven to 375 degrees.

In a mixing bowl, beat together butter, shortening and sugars until fluffy. Add eggs and vanilla; beat well.

Combine flour, baking powder, baking soda and salt; gradually add to butter mixture. Fold in oats, coconut and nuts. Drop by tablespoons onto greased baking sheets.

Bake for 10 to 11 minutes or until golden brown. Let cool 2 to 3 minutes, then remove from baking sheets and let cool completely on a wire rack.

Yields About 60 cookies.

Note: Berkbigler omits the salt. Toast coconut and walnuts separately on shallow cookie pans in a 350 degree oven. Stir frequently; watch carefully. Remove from oven when they begin to brown.

Source:
St. Louis Post-Dispatch - 10-26-1998

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