Recipe by Roxygirl in Colorado
I've made this recipe from Ladies Home Journal for the past 15 years. My original copy is half burned (a little problem toasting the coconut) so I thought I better get this published. The cookie dough is so delicious; tastes like a candy bar. The toasted coconut takes it to new heights!
Top Review by nmj
I used 1/2 butter and 1/2 shortening. My cookies did not come out crispy, but soft and chewy. I only used a couple drops of coconut extract because that is all that was left in the bottle, but because it is very strong, they still had a lot of coconut flavor.
- 1 cup coconut
- 1 cup shortening
- 1⁄2 cup brown sugar, firmly packed
- 1⁄2 cup white sugar
- 1 large egg
- 1 tablespoon vanilla
- 3⁄4 teaspoon coconut extract
- 1 1⁄2 cups oatmeal
- 1 1⁄4 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 cups semi-sweet chocolate chips
Directions See How It's Made
- Toast coconut in a medium skillet over low heat, until light brown.
- Let cool.
- Preheat oven to 350°.
- In large bowl or mixer, on low speed, mix all ingredients (except chocolate chips) together (with the shortening being soft, it mixes easily and does not have to be creamed first).
- Stir in chocolate chips.
- Drop level 1/4 cups dough, about 2-inches apart, on ungreased cookie sheet, pressing dough lightly to form rounds.
- Bake 15-20 minutes or until golden.
- Let cool a couple of minutes. Transfer cookies to cooling rack to finish cooling.