If you like coconut I guarantee you're going to love these cookies! The recipe can easily be cut in half if you desire less than 5 dozen cookies. Recipe Source: "Farm Journal's Best-Ever Recipes" cookbook.
cups flaked coconut (I used 2 and 3/4 cups of flaked coconut-the extra amount of coconut makes for a really tasty cookie!)
Serving Size: 1 (2512) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 824 g39 %
Total Fat 91.7 g141 %
Saturated Fat 55.8 g279 %
Cholesterol 344 mg
Sodium 2244.3 mg
Dietary Fiber 14.4 g57 %
Sugars 176.2 g704 %
Protein 27.2 g
Preheat oven to 350 degrees. Grease a cookie sheet well with vegetable shortening.
In a large mixing bowl, cream together the butter and both types of sugar with an electric mixer at medium speed until fluffy.
Add the vanilla and then eggs, one at a time, beating after each egg addition.
In medium mixing bowl, thoroughly combine with a wire whisk, the flour, salt, and baking soda.
By hand, add the flour mixture 1/2 cup at a time to the creamed butter-sugar mixture, beating well after each flour addition.
Stir in, by hand, the rolled oats and coconut; mix well.
Drop the dough by teaspoonfuls about 2 and 1/2 inches apart on prepared cookie sheet. (The cookies will have more of a rounded shape to them if a 1 and 1/2 inch cookie scoop is used-I slightly mound the dough in the scoop).
Bake at 350 degrees for 10 to 15 minutes. Keep a close watch on the cookies if you bake them longer than 10 minutes.
Remove cookies from baking sheet and cool on wire racks.