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August 2, 2011
Nutty Coconut Cookies
Keepsake Cookies
Prep time:
58 minutesbaking time:
18 to 20 minutes“Grandma's funny old cookie jar was shaped like a big black cat, and it was often filled with these.”
Ingredients
Serves 54
- 1 cup (2 sticks) butter, softened
- 1/2 cup vegetable shortening
- 1 2/3 cups firmly packed light brown sugar
- 2/3 cup granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 teaspoon lemon juice
- 3 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 2 1/2 cups shredded unsweetened coconut
- 2 cups white chocolate chips
- 1 1/2 cups coarsely chopped macadamia nuts
Directions
1
Preheat the oven to 325ºF. Grease baking sheets.
2
Combine butter and shortening in a large bowl. Beat with an electric mixer at medium speed until light and fluffy. Beat in the brown sugar and granulated sugar. Beat at low speed for 5 minutes.
3
Add eggs one at a time to butter mixture, beating well after each addition. Beat in vanilla extract and lemon juice.
4
Mix flour, baking soda and salt in a large bowl. Add to butter mixture gradually, beating continually.
5
Stir in the coconut, white chocolate and macadamia nuts. Drop by tablespoonfuls onto prepared baking sheets. Bake until golden, 18 to 20 minutes. Cool on baking sheets for 2 minutes. Transfer cookies to wire racks to cool completely.
Variations(0)
Reviews(0)
Grandma's Secret Trick
Grandma's Secret Trick
Because these cookies stay soft and fresh for a long time and freeze well for longer storage, they were a favorite with Grandma. To freeze for just a week or two, she just placed the cookies in a resealable plastic bag. For longer storage, up to six months, she preferred to wrap each cookie individually in plastic wrap to prevent freezer burn.
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