August 2, 2011

Nutty Coconut Cookies

Keepsake Cookies

Prep time:

58 minutes

baking 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.

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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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