Oat Cookies

Toasting half of the coconut in this recipe and using organic coconut oil adds a deep coconut flavor. If you can’t get organic coconut oil, just use shortening in place of it.

Makes: 48Hands-on: 20 minutesTotal: 30 minutesDifficulty: Easy

Makes: 48


  • 2 cups flaked coconut, divided
  • 3⁄4 cup vegetable shortening
  • 1⁄4 cup organic coconut oil
  • 1 cup unsalted butter
  • 2 cups packed brown sugar
  • 2 cups granulated sugar
  • 4 large eggs
  • 2 tsp. vanilla extract
  • 4 cups all-purpose flour
  • 2 tsp. baking powder
  • 2 tsp. baking soda
  • 4 cups old-fashioned oatmeal


  • Preheat oven to 350°F. Lightly grease 2 large baking sheets.
  • Toast 1 cup coconut in the microwave, stirring every minute and watching it carefully to prevent burning. The coconut should be a light, golden brown. This will take approximately 3 to 5 minutes.
  • Cream shortening, coconut oil, butter, and sugars. Add eggs and vanilla; beat until blended.
  • Stir together flour, baking powder, baking soda, and oatmeal. Add to shortening mixture. Fold in remaining untoasted coconut and toasted coconut.
  • Drop by teaspoons onto baking sheets. Bake 8 to 10 minutes, or until golden; do not overbake.