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Aunt Myrtle’s Coconut Oat Cookies

These oatmeal coconut cookies are the stuff of happy memories. They have such a rich flavor and texture. Store them in your best cookie jar. —Catherine Cassidy, Milwaukee, Wisconsin
  • Total Time
    Prep: 30 min. Bake: 10 min./batch
  • Makes
    about 5 dozen

Ingredients

  • 1 cup butter, softened
  • 1 cup packed brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2-1/3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 2 cups sweetened shredded coconut
  • 1 cup old-fashioned or quick-cooking oats
  • 3/4 cup chopped walnuts, toasted

Directions

  • Preheat oven to 375°. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, salt, baking soda and baking powder; gradually beat into creamed mixture. Stir in coconut, oats and walnuts.
  • Drop dough by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake 8-10 minutes or until light brown. Remove from pans to wire racks to cool.
Editor's Note
To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
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