Total Time
Prep 20 mins
Cook 10 mins

My grand-daughter sent me this recipe she says they are delicious. These cookies work very well using Splenda or Splenda for Baking,in place of the white sugar. (note, I have been trying different ways to cut down on sugar, using 2 tablespoons molasses in stead of the brown sugar works good and using the splenda for baking, I have also used all butter instead of shortening & butter with good results)

Ingredients Nutrition


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


Most Helpful

I made this using 1/2 cup peanut butter instead of the shortening, increasing the butter to 2/3 cup, and adding 1/2 cup chopped nuts with the chocolate chips. Awesome!

HomeFryMama March 07, 2010

At 10 minutes in my oven these were lightly golden and a soft cookie after cooled. I baked the rest of them until they were completly golden brown (maybe 13-15 minutes) and the result was good crunchy cookie with a great toasted flavor. I have a newborn and 2-1/2 year old so I took most of the dough, shaped into a couple logs, wrapped in plastic wrap and refrigerated until I could get to them. They sliced and baked up nice. I will make these again.

*Huntergirl* March 01, 2010

These are delicious! I had some coconut to use up, and I came across this recipe in my to-make recipes. I should've known it was a Barb Gertz recipe. :) I made these exactly as stated, using the brown sugar, and 1/4 c. splenda for part of the white sugar. I also added 1 cup of mini baking M&Ms to them, which added some cute colors, and oh my gosh, more sweetness! I think next time I make these, I'll reduce the white sugar by 1/2 cup. The baking time was perfect for me at 10 minutes on the top third of my conventional oven. I used a cookie scoop and didn't flatten them before baking, and in the oven they flattened (but not too-crisp-flat - just normal cookie-flat). I think these would also be great by adding dried cranberries or dried cherries instead of chocolate. Thanks so much for posting another keeper!

Greeny4444 February 26, 2011

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