Best Everything Nice Coconut Oatmeal Cookies Recipes

GRANDMA KRAUSE'S COCONUT COOKIES

Steps:

• 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 4 portions. On a lightly floured surface, shape each into a 6-in.-long log. Wrap in waxed paper; 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 a freezer container; 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.

GRANDMOTHER'S OATMEAL COCONUT COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat brown sugar, white sugar, and butter together with an electric mixer in a large bowl until smooth. Add 1 egg one at a time, allowing the first to blend into the butter mixture before adding the next with the vanilla.
• Stir flour, baking soda, salt, and baking powder together in a bowl. Beat into the butter mixture until just incorporated into a dough. Fold oats, crispy rice cereal, and coconut into the dough; mixing just enough to evenly combine.
• Drop cookie dough by teaspoonful onto baking sheets.
• Bake in preheated oven until browned, 8 to 9 minutes. Cool cookies slightly on baking sheets before moving to cooling racks to cool completely.

COCONUT OATMEAL COOKIES

Steps:

• Preheat oven to 350°.
• In mixing bowl cream shortening,butter,and sugars.
• Add eggs and vanilla until blended.
• Set aside.
• In separate bowl, combine dry ingredients.
• Withholding coconut until all other ingredients are blended.
• Add coconut.
• Combine wet and dry ingredients until moist.
• Drop on greased cookie sheet about 1-2 inches apart.
• Bake for 10 minutes or until golden brown.
• Remove from oven immedietly- if overcooked cookies get HARD.

CRISPY COCONUT-OATMEAL COOKIES

Steps:

• Beat shortening and sugars at medium speed with an electric mixer until blended; add eggs and vanilla, beating well.
• Combine flour and next 2 ingredients; add to shortening mixture, mixing well.
• Stir in oats and remaining ingredients.
• Shape into 1-inch balls, and place 2 inches apart on lightly greased cookie sheets; flatten slightly with fork.
• Bake at 350° for 12 minutes.
• Transfer to wire racks to cool.

COCONUT-OAT COOKIES

Steps:

• Position racks in the upper and lower thirds of the oven and preheat to 350˚ F. Line 2 baking sheets with parchment paper. Combine 1/2 cup coconut flakes with the granulated sugar in a blender and process until the sugar is finely ground and the coconut is in very small pieces.
• Put the butter in a large microwave-safe bowl and microwave until melted; let cool slightly. Stir in the coconut-sugar mixture, brown sugar, salt, baking soda and coconut extract, then stir in the oats. Add the flour and 1/2 cup coconut flakes and stir to combine.
• Scoop heaping tablespoonfuls of dough and gently shape into balls. Arrange about 2 inches apart on the baking sheets. Bake, switching the pans halfway through, until the cookies are set around the edges and the centers are puffy, 16 to 18 minutes. Let cool 3 to 5 minutes on the pans, then remove to a rack to cool completely. (For crunchy cookies, gently flatten the dough balls and bake until browned all over, 18 to 20 minutes.)
• Put the remaining 1/2 cup coconut flakes in a medium skillet and cook over medium heat, stirring, until toasted, 5 to 7 minutes; let cool. Put the chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring, until melted and smooth. Transfer to a small resealable plastic bag and snip a corner. Drizzle the chocolate over the cookies, then sprinkle with the toasted coconut. Let the chocolate set, 10 to 15 minutes.