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Coconut Oatmeal Cookies Recipe
|All purpose flour||1 Cup (16 tbs)|
|Baking soda||1 Teaspoon|
|Vegetable shortening||1 Cup (16 tbs), melted|
|Granulated brown sugar replacement||2⁄3 Cup (10.67 tbs)|
|Granulated fructose||1⁄3 Cup (5.33 tbs)|
|Vanilla extract||1 Teaspoon|
|Flaked unsweetened coconut||1⁄2 Cup (8 tbs)|
|Quick-cooking oatmeal||2 Cup (32 tbs)|
Serving size: Complete recipe
Calories 3894 Calories from Fat 2312
% Daily Value*
Total Fat 262 g403%
Saturated Fat 74.2 g371.1%
Trans Fat 27 g
Cholesterol 423 mg
Sodium 2019.7 mg84.2%
Total Carbohydrates 346 g115.4%
Dietary Fiber 27.4 g109.6%
Sugars 29 g
Protein 67 g134.2%
Vitamin A 9.7% Vitamin C
Calcium 19.5% Iron 76.8%
*Based on a 2000 Calorie diet
Using an electric mixer, beat together melted shortening, brown sugar replacement, and fructose.
Add eggs, one at a time, beating well after each addition.
Beat in vanilla.
Stir flour mixture into creamed mixture until well mixed.
Stir in coconut and oatmeal.
Shape dough into 1 in. (2.5 cm) balls.
Place on greased cookie sheet.
Bake at 325°F (165°C) for 12 to 14 minutes, or until golden brown.
Move to cooling racks.