Sweet coconut cookies everyone will LOVE! It does not make many cookies so if you have a hankering for them, it's best to double the batch.

Recipe Summary

prep:
15 mins
cook:
10 mins
additional:
5 mins
total:
30 mins
Servings:
20
Yield:
20 cookies
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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease baking sheets.

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  • With an electric mixer, cream together the sugar, vegetable shortening, egg, and vanilla extract in a bowl until light and fluffy. Sift 1 cup plus 2 tablespoons of flour together with the baking powder and salt in a bowl, and stir the flour mixture into the creamed mixture; mix in the coconut until thoroughly combined. Drop the dough by teaspoons onto the prepared baking sheets.

  • Bake in the preheated oven until very lightly browned, about 10 minutes; allow cookies to cool on sheets for about 1 minute before removing to finish cooling on baking racks.

Nutrition Facts

121 calories; protein 1.2g 2% DV; carbohydrates 14.9g 5% DV; fat 6.5g 10% DV; cholesterol 9.3mg 3% DV; sodium 67.6mg 3% DV. Full Nutrition
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Reviews (24)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/29/2011
Was trying to find an easy recipe to make for a tailgate and came across this one. I doubled the recipe right off the bat. Cookies turned out very well and were very tasty - soft but also chewy especially the next day. This is a keeper recipe for me. Read More
(22)

Most helpful critical review

Rating: 3 stars
03/03/2012
I really wanted this recipe to turn out great. Maybe I should have made one recipe then the second separately but doubled it. Using big Oster mixer on #5 (whip) it took about 15-20 min for sugar (Apriva)/veggie shortening/eggs/extract to be light and fluffy. Decreased speed then added sifted flour/baking powder/salt 1/2 cup at a time. By the time it was all in the bowl dough looked like medium to large crumbs. Added coconut and mixed by hand. Not able to use teaspoon so rolled dough in hand and broke apart to measure about 1 teaspoon. After baking then cooling cookies tasted powdery. Will leave on plate overnight and see if taste increases. I guess I had visions of coconut maroons on my tastebuds. Question? I've always sifted flour first then measured. This recipe says add flour and dry ingredients then sift. Sifting after measuring creates more volume. Was this my problem? I would have loved giving better review but at this time I can not. Will update later. Read More
(5)
31 Ratings
  • 5 star values: 23
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/29/2011
Was trying to find an easy recipe to make for a tailgate and came across this one. I doubled the recipe right off the bat. Cookies turned out very well and were very tasty - soft but also chewy especially the next day. This is a keeper recipe for me. Read More
(22)
Rating: 4 stars
08/31/2011
These cookies are good! I tend to use half butter and half shortening for my cookies, and I did so for this recipe as well. I also cut back the sugar by 1/8 cup, as I was using sweetened coconut. (use 1/2 cup plus 2 tablespoons). Very delicious! Read More
(18)
Rating: 5 stars
08/29/2011
I did not have enough coconut so I used half a cup of coconut and half a cup of chopped dates. The cookies are wonderful. We will eat them up in no time!! Very sweet just like the name says. Read More
(13)
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Rating: 3 stars
03/03/2012
I really wanted this recipe to turn out great. Maybe I should have made one recipe then the second separately but doubled it. Using big Oster mixer on #5 (whip) it took about 15-20 min for sugar (Apriva)/veggie shortening/eggs/extract to be light and fluffy. Decreased speed then added sifted flour/baking powder/salt 1/2 cup at a time. By the time it was all in the bowl dough looked like medium to large crumbs. Added coconut and mixed by hand. Not able to use teaspoon so rolled dough in hand and broke apart to measure about 1 teaspoon. After baking then cooling cookies tasted powdery. Will leave on plate overnight and see if taste increases. I guess I had visions of coconut maroons on my tastebuds. Question? I've always sifted flour first then measured. This recipe says add flour and dry ingredients then sift. Sifting after measuring creates more volume. Was this my problem? I would have loved giving better review but at this time I can not. Will update later. Read More
(5)
Rating: 5 stars
12/09/2011
very good cookie simple and easy to make. i put a 1/4 of a maraschino cherry on the top of each. Read More
(4)
Rating: 5 stars
10/09/2012
Oh my I loved this cookie! First batch used ingredients as listed except substituted butter for shortening. Turned out perfectly delicious. I like trying new things so for the 2nd batch added some crushed almonds and dark chocolate chips plus a 1/4 tsp. of cocoanut extract. These turned out very good but if you just want the cocoanut taste go with the original cookie recipe. Thanks for sharing this wonderful easy cookie recipe! Read More
(4)
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Rating: 5 stars
02/05/2012
Holy moly! This is my new favorite cookie. So very delicious and easy. I substituted bitter b/c. I didn't have veg. Shortening. They turned out great. Thanks for sharing! Read More
(4)
Rating: 5 stars
02/11/2014
Very easy and quick! I used rum flavoring instead of vanilla and it tasted great! Also decreased the sugar by 1/8 cup due to the sweetened coconut and used butter instead of shortening. Read More
(3)
Rating: 5 stars
05/27/2014
Turned out perfectly. I was making it for a reception too, so I needed something with a great presentation great taste! The recipe is almost foolproof! The only thing I did differently was use 1/8 cup less sugar, since the coconut was already sweet. I also used a tablespoon measure coated with Pam to make perfect little cookie drop circles. Finally, before putting in the oven, I put some extra coconut shavings on top for a garnish. They turned out so pretty and golden brown! Read More
(3)
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