Coconut Cookies

These golden Coconut Cookies are a favorite springtime treat. Walnuts add a flavorful crunch to this traditional macaroon recipe. Great for parties and after school pick-me-ups!


  • 1 cup of shortening
  • 1 cup of sugar
  • 1 cup brown sugar, packed
  • 2 eggs
  • 1 tsp vanilla extract
  • 2 cup of flour
  • 2 cup of old fashioned oats
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 cup of sweet coconut, flaked
  • 1 cup of walnuts


Preheat oven to 350F degrees.

Blend shortening and both sugars with a mixer on low speed until creamed.

Add eggs one at a time, blending well after each egg.

Beat in the vanilla.

In a separate bowl, combine the dry ingredients: flour, oats, baking powder, baking soda and salt. Toss to mix well.

Slowly add the dry mix into the creamed blend until completely moistened.

Fold in the coconut and the walnuts.

Coat a cookie sheet with non-stick cooking spray.

Drop rounded spoonfuls onto the prepared sheet about 3 inches apart.

Bake 12 minutes or until the cookies turn a golden brown.

Let cookies cool on the cookie sheet for 2 minutes before placing on a wire rack.

Makes 5 dozen cookies.


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