Coconut Cookies



2 cups all-purpose flour                                 2 tsp baking powder

1 tsp salt


3/4 cup sugar                                                   2 tsp vanilla

1/2 cup melted shortening                            1 cup shredded coconut

2 eggs

Blend sugar and shortening. Add eggs and stir well. Stir in vanilla and coconut. Add dry ingredients. Make into roll and chill. Slice and bake in 375 degree oven.

  • Mandy’s Hints: The above recipe is written just as it appears in the book. As usual, I use butter (softened to room temperature) in place of shortening.
  • I chilled the dough for roughly one hour.
  • I baked the cookies for 10 minutes and that seemed perfect.
  • When baking cookies, my mom taught me a little trick to making even-baked cookies. Most ovens have 2 oven racks – place them in the middle rungs of the oven. Put your cookies on the bottom rack for the first 1/2 of the baking time and then rotate the baking sheet 180 degrees and place it on the top rack for the remaining 1/2 of the baking time, placing the next baking sheet on the bottom rack. This ensures even cooking and allows you to bake two at the same time. You just continue to rotate the baking sheets into the oven on the bottom rack, then up to the top rack and finally – out of the oven!
  • These taste like a butter cookie with coconut added – not too sweet at all. Not hard to make either!

*The Amish Cooking cookbook has hundreds (maybe thousands? I haven’t counted and don’t plan on it..) of recipes and no names were listed as to whom to give credit to for the actual individual recipes. Therefore, I can not give credit to the proper person for these cookies.

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