Crispy Coconut Cookies
Recipe: #1581
October 28, 2011
"A long time family favourite from a friend's recipe collection. One of our local church catering groups bakes these by the hundreds as part of their dessert offering. Gets raves every time! Has been part of my holiday stash for years as well as a year around favourite for the cookie jar. It's one of those simple delights great to serve for any occasion, a 'looks simple but you can't eat just one' kind of cookie. I suspect it is the cream of tartar as well as the fine coconut that makes for crispy and light. It is best made with all butter but half butter and half margarine works as well."
Ingredients
Nutritional
- Serving Size: 1 (27.2 g)
- Calories 120
- Total Fat - 7.4 g
- Saturated Fat - 4.8 g
- Cholesterol - 23.2 mg
- Sodium - 99.5 mg
- Total Carbohydrate - 12.9 g
- Dietary Fiber - 1.1 g
- Sugars - 6.9 g
- Protein - 1.4 g
- Calcium - 6 mg
- Iron - 0.4 mg
- Vitamin C - 0.1 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Cream shortening with sugar.
Step 2
Add beaten egg and extract.
Step 3
Sift flour, baking soda, cream of tartar and add gradually to creamed mixture.
Step 4
Add the fine coconut and mix thoroughly.
Step 5
Roll into small balls, put on a greased cookie sheet, press down with a fork.
Step 6
Bake for 15 minutes at 325, cookie should be nicely coloured.Ovens do vary be sure to watch your cookies!
Tips
No special items needed.
3 Reviews
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