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I found this recipe jotted on a piece of scrap paper while I was cleaning off my desk. I don't know where it's from and I haven't made it. I hope to try them soon. If you make them please let me know about prep time, etc.
- Preheat oven to 350°F.
- Toast coconut in a skillet over medium heat.
- In a large bowl mix shortening, sugars, vanilla and coconut extracts, and egg on low speed.
- In a separate bowl, combing oats, flour, salt, baking soda, and coconut.
- Add oat mixture to wet mixture and mix on low speed until blended.
- Stir in chocolate chunks.
- Drop level 1/4 cupfuls of dough 2 inches apart on ungreased cookie sheets. Press dough into rounds using bottom of measuring cup.
- Bake 15-20 min., until golden.
- Remove to wire racks to cool.
These were good, and just so happens that I found this recipe when I did. I was preping to make my infamouse White Chocolate chip cookies, and much to my surprise I did not have any Macadamian nuts so......I was going to use what I had on hand (almond slivers)........well, I didn't have enough brown sugar, so then I was going to concoct a cookie with my oatmeal recipe.....lolol didn't have enough quick oats. I hae going to the grocery store for 1 thing....it isn't worth the gas and besides I ALWAYS come out with more than I went in there for. I came to Zaar as I often do in times like that, and here I find his recipe. So I said all that to say that I used melted (cooled) margarin rather than shortening as remember I was originally going to make chocolate chip cookies. I used white chocolate chips, and rum flavoring rater than coconut...lololol didn't have that either. And as suggested I threw in almond slivers as I was going to use in a previous email. They turned t good, but next time will follow the recipe as posted but will use milk chocolate, just to come back and rate and to compare. Thanks for the saving starter recipe .
These are yummy! I made them for my severely (deathly) lactose intolerant niece, using carob chips instead of the semi-sweet. I only used 3/4 c coconut (I don't love it) and 3/4 c carob chips, and I got 44 good-sized cookies out of the batch. Do watch these carefully--mine were pretty crispy at 17 minutes and by the end of baking I was taking them out of the oven at 14 minutes. Thanks so much for posting this--now a sweet little gal who never gets to eat cookies will get some of her own :).
Would be good with 1/2 cup chopped almonds added. Also added 1/4 c. more flour. Used semi-sweet chocolate chips. Very yummy!!