This recipe is a sweet and tasty cookie that you can take to parties, bake for home, or give as a gift. The carrot brings out the color in the cookies to turn to an ivory-orange color, beautiful!

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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease cookie sheets.

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  • Mix shortening, sugar, eggs, and carrots.

  • Blend in flour, baking powder and salt. Stir in coconut.

  • Drop dough by teaspoonfuls about 2 inches apart onto lightly greased baking sheet.

  • Bake 8 to 10 minutes or until no imprint remains when touched lightly. Immediately remove baking sheet. Let cool.

Nutrition Facts

156.6 calories; 1.7 g protein; 16.1 g carbohydrates; 15.5 mg cholesterol; 105.5 mg sodium. Full Nutrition

Reviews (14)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/26/2005
This is a good recipe. It's from the Betty Crocker Recipe Box circa 1971. Betty also suggests an "Orange Butter Icing" which really completes this cookie. Read More
(13)

Most helpful critical review

Rating: 3 stars
10/29/2002
I don't know if I would use coconut the next time I make these but they were pretty tasty. I made them at Halloween which was a good time because they come out orange. Read More
(8)
16 Ratings
  • 5 star values: 10
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
07/26/2005
This is a good recipe. It's from the Betty Crocker Recipe Box circa 1971. Betty also suggests an "Orange Butter Icing" which really completes this cookie. Read More
(13)
Rating: 5 stars
07/05/2008
This recipe is awesome! My mom even loved it! I will definitely make this again! Suggestion if you want more of a carrot taste use more than a cup of carrots. I also had to use more flour to make the mix more stiff. Read More
(9)
Rating: 3 stars
10/28/2002
I don't know if I would use coconut the next time I make these but they were pretty tasty. I made them at Halloween which was a good time because they come out orange. Read More
(8)
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Rating: 4 stars
08/26/2009
These are very good & not very sweet which is nice. Didn't have the coconut which may have made this a 5-star but otherwise was a cake texture. Read More
(5)
Rating: 5 stars
04/13/2009
I really liked these cookies! I didn't use coconut just didn't have any. But they were really good! Read More
(4)
Rating: 5 stars
08/23/2008
What a great recipe for fresh carrots! My kids love them - a great recipe for school lunches (without the nuts). Read More
(3)
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Rating: 5 stars
04/07/2009
These were really good. We were suprised-my husband ate most of them hot right off the cookie sheet- I didn't use the coconut- Read More
(3)
Rating: 5 stars
12/18/2011
Made these cookies today and they were great. Used the leftover pulp from making carrot juice and added a little water. You can use the pulp for thickening soups and stews too. Read More
(2)
Rating: 4 stars
11/05/2010
I made this recipe without the coconut. I added 1/4 cup of wildflower honey for extra sweetness and 1/2 tsp of cinnamon. It was still very bland. I topped it with buttercream icing and the kids liked it. I think it would be good with chopped nuts. Read More
(2)