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Cream butter; add sugars gradually, mixing well after each addition. Add egg and vanilla. Beat until light and fluffy. Sift together dry ingredients, except oats. Add flour mixture to creamed mixture. Stir in oats and coconut. Drop by teaspoonfuls onto a ungreased baking sheet. Bake in 350 degree oven for 12-15 minutes. Makes 3 dozen.
(If you like coconut, these are really good. We'd found some cookies while on vacation in the South, we liked. We tried this recipe in hopes of finding that recipe. It's as close as we've come in likeness to those.)
By Terri H.
By Rosellen (Guest Post)
11/11/2007
I had been looking for a light coconut crisp cookie and this recipe really fits the bill. Do not substitute margarine for the butter. I used unsweetened coconut from the health food store and old fashioned oats from the health food store. I omitted the nutmeg and added 1/2 tsp pure almond extract. Make sure you give these cookies room to spread. They are crisp, buttery, light as a feather, and I will definitely make them again. Thanks! Five stars*****
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