Crunchy Coconut Cookies Recipe
Ingredients
| Flour | 1 Cup (16 tbs), sifted | |
| Baking powder | 1⁄2 Teaspoon (Preferably Calumet) | |
| Soda | 1⁄2 Teaspoon | |
| Salt | 1⁄4 Teaspoon | |
| Butter/Other shortening | 1⁄2 Cup (8 tbs) | |
| Packed brown sugar | 1⁄2 Cup (8 tbs) | |
| Granulated sugar | 1⁄2 Cup (8 tbs) | |
| Eggs | 1 | |
| Coconut | 1 1⁄2 Cup (24 tbs) (Preferably Baker's) | |
| Toasties | 2 Cup (32 tbs) (Preferably Use Post) | |
| Vanilla/2 cups grape nuts flakes / post 40% bran flakes | 1⁄2 Teaspoon |
Nutrition Facts
Serving size
Calories 1200 Calories from Fat 571
% Daily Value*
Total Fat 65 g100.1%
Saturated Fat 31.7 g158.6%
Trans Fat 0 g
Cholesterol 151.1 mg50.4%
Sodium 502.2 mg20.9%
Total Carbohydrates 118 g39.4%
Dietary Fiber 4.7 g18.9%
Sugars 72.7 g
Protein 40 g80.2%
Vitamin A 20.4% Vitamin C 2.2%
Calcium 12.3% Iron 19.9%
*Based on a 2000 Calorie diet
Directions
Cream shortening, add sugars gradually, and cream together until light and fluffy.
Add egg and beat well.
Add flour, coconut, cereal, and vanilla.
Blend well.
Shape into small balls and place on ungreased baking sheet.
Press down with fork.
Bake in moderate oven (350°F.) for 15 minutes, or until done.
Chef
