Who doesn't like a nice, crispy coconut cookie? These treats -- from a vintage Kansas recipe -- are easy to make, virtually foolproof and would be an ideal Superbowl party dessert.
Though these are called coconut cookies, that flavor isn't overly predominant. The nuts and oats also play starring roles.
Mix the butter and the sugars, then add the egg.
The dough will be somewhat stiff -- ideal for rolling it into balls.
Flatten each ball with the bottom of a drinking glass or your palm and sprinkle the cookies with a bit of white sugar.
When they're finished in the oven, let cool on the pan slightly before transferring them to a baking sheet.
Like many vintage recipes, this one doesn't have a method. (Doesn't everyone know how to make a cookie dough? Probably in 1950, but certainly not today.) I've written out the method below.
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Coconut Cookies
Preheat oven to 350 F
1/2 c. (one stick) unsalted butter at room temperature
1/2 c. white sugar
1/2 c. brown sugar
1 egg
1/2 c. flaked sweetened coconut
1/2 c. chopped nuts
1 c. rolled oats
1 c. flour
1/2 t. baking soda
1/2 t. baking powder
1/4 t. salt
1 t. vanilla
Beat butter and sugars together until smooth.
Add egg and beat.
Add vanilla.
Combine flour, baking soda, baking powder and salt in small bowl. Add to batter and blend.
Mix in nuts, oats and coconut.
Form dough into balls (about the size of golf balls) and place on parchment-lined baking sheet.
Press with the bottom of a glass or your palm to flatten.
Sprinkle each cookie with some sugar.
Bake 12 to 16 minutes. For a chewier cookie, reduce the baking time.
With the coconut and oatmeal, these seem very much like the Ranger cookies (which I've made several times now), with nuts in place of cornflakes. Having tasted them, do you see the close cousinship? Which do you prefer?
ReplyDeleteWow, didn't realize just how similar they are! I confess to not having a favorite -- both are delicious.
DeleteThanks for another great recipe. Simple to make, they smelled wonderful as they were baking and tasted delicious! So good, definitely a keeper.
ReplyDeleteThanks, Mary Ellen!
DeleteLooks yummy. I just made a coconut cake and wasn't thrilled with the coconut I used. Is there a brand you recommend? There was little coconut flavor in my cake either (which isn't too bad because I'm not a huge coconut fan).
ReplyDeleteAunt Lil -- I'm often flummoxed as to which coconut to use in vintage recipes (flaked, sweetened, etc?), but when in doubt I usually go for the supermarket bag of sticky coconut, most often the Angel Flake brand. You can experiment with other kinds -- there are so many available these days, and probably more flavorful than the standard. Coconut cakes usually just have coconut in the frosting, right? I happen to like the large, unsweetened flakes that you can find in the bulk aisle at places like Whole Foods.
DeleteDelicious& so easy! Love recipes that call for ingredients I already have in my pantry ! 2X the recipe for my daughters team snack The girls ate them All - Lickety-split !. I have 3 cookie sheets , so was able to get them baked quickly. I used a teaspoon cookie scoop & baked for 10 mins --came out Perfect! Used 1/2 old-fashioned oats and 1/2 quick oats. Thank you ! :) 2X recipe made 51/2 - 6 dozen cookies.
ReplyDeleteI made these cookies earlier and they are very delicious!
ReplyDelete