This recipe is one I don’t make often since someone in our house doesn’t like coconut. I might have mentioned that fact in De Lime in De Coconut Cheesecake post, but still refuse to name the accused. Anyway, because of the raging coconut controversy, I only make these cookies when:
- We have company, or
- I’m taking a meal to large family.
So when a friend fell last week and broke her writing wrist, I volunteered to take a meal – partly out of compassion and partly because someone at our house had a hankering for coconut-oatmeal cookies. Of course, that person had to run quality assurance tests on the cookies, several tests in fact, until that person deemed them fit for human consumption. That person, who shall remain nameless, thought they were mighty tasty and hopes you think so, too.
Chewy Coconut-Oatmeal Cookies
1 1/2 cups brown sugar
2 eggs
1 cup softened butter
1 teaspoon vanilla
2 cups flour (I used 1 cup whole wheat and 1 cup all-purpose)
2 cups oatmeal
1/4 teaspoon baking powder
1/2 teaspoon soda
1/2 teaspoon salt
2 cups shredded coconut
Preheat oven to 350 degrees. Cream sugar, butter and eggs until light and fluffy. Add vanilla, flour, soda, baking powder, and salt. Mix well. Add oatmeal and coconut. Stir well.
Drop dough by spoonfuls onto cookie sheets. Bake for 8 – 12 cookies, depending on how chewy you like them. Makes about 4 – 5 dozen.
