Coconut / Oatmeal Lace Cookies

Name: Coconut / Oatmeal Lace Cookies
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 5 Dozen, 60 serving(s)
Ingredients: 3/4 cup sifted flour; 1/2 teaspoon salt; 1 cup shortening, softened (no substitute); 2 eggs; 2/3 cup sugar; 1/2 teaspoon vanilla; 2 1/2 teaspoons orange rind, grated; 1 1/2 cups old-fashioned oatmeal, uncooked; 1 cup moist coconut, shredded (loose)

(3)

Recipe by Chef #165326

Simple to make and really good! This wafer thin cookie is both crispy and a bit chewy, with just a hint of orange rind flavor. They disappear very quickly I might add, leaving you craving more! Unknown where it originally came from.

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READY IN: 35mins

SERVES: 60

YIELD: 5 Dozen

UNITS: US

INGREDIENTS

Nutrition

³⁄₄

cup sifted flour
¹⁄₂

teaspoon salt
1

cup shortening, softened (no substitute)
2

eggs
²⁄₃

cup sugar
¹⁄₂

teaspoon vanilla
2 ¹⁄₂

teaspoons orange rind, grated
1 ¹⁄₂

cups old-fashioned oatmeal, uncooked
1

cup moist coconut, shredded (loose)

DIRECTIONS

Mix flour and salt together in a mixing bowl and set aside.
In mixer bowl blend thoroughly together shortening, eggs, sugar, vanilla and orange rind.
Add to the flour and salt mixture and blend well.
Fold in oats and coconut.
Drop teaspoonful size amounts onto very lightly greased cookie sheets, allowing 2 inches between each cookie.
Flatten thin with a knife which has been dipped in ice water.
Bake in a preheated 375 degree Fahrenheit oven for 10 to 15 minutes or until brown around the edges.
Remove quickly from cookie sheet and cool on paper towels.
Note: Cookies will crisp up when completly cooled.
Do not store in tightly sealed container.
Enjoy!

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