A quick and simple fruit cake that is best when it is still warm from the oven at tea time. Any variety of dried fruit can be used, even cherries. (Recipe first posted at Allrecipes.co.uk)
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Additional Time: | 5 mins |
| Total Time: | 30 mins |
| Servings: | 20 |
| Yield: | 20 cookies |
Ingredients
- ¾ cup white sugar
- ½ cup vegetable shortening
- 1 egg
- ½ teaspoon vanilla extract
- 1 cup sifted all purpose flour
- 2 tablespoons sifted all purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup flaked coconut
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease baking sheets.
- With an electric mixer, cream together the sugar, vegetable shortening, egg, and vanilla extract in a bowl until light and fluffy. Sift 1 cup plus 2 tablespoons of flour together with the baking powder and salt in a bowl, and stir the flour mixture into the creamed mixture; mix in the coconut until thoroughly combined. Drop the dough by teaspoons onto the prepared baking sheets.
- Bake in the preheated oven until very lightly browned, about 10 minutes; allow cookies to cool on sheets for about 1 minute before removing to finish cooling on baking racks.
Nutrition Facts
| Calories | 121 kcal |
| Carbohydrate | 15 g |
| Cholesterol | 9 mg |
| Dietary Fiber | 1 g |
| Protein | 1 g |
| Saturated Fat | 2 g |
| Sodium | 68 mg |
| Sugars | 9 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
I am not a great cook, but the recipe was simple to make.
I made this recipe twice, delicious both times. First time I used coconut and the next time I added a cup of chocolate and 1 tsp of salt because I had no coconut. Made double batches both times and the chocolate were similar to brownies cooked about 15 min.
I substituted butter flavored Crisco shortening and they’re amazing
Yummy!!! Super easy to make and turned out great! I followed the recipe and added chopped pecans. I may cut back on the sugar a bit next time because they are on the sweet side, but a very tasty coconut cookie! Thanks for the recipe!
Rolled each dough drop in coconut before putting in the oven and used coconut extract for vanilla. Thanks !
Came out great though I would reduce the sugar next time and I added some blueberries and it gave it zest. Thank you
Had to bake them a few minutes longer but, very good!
so good. I used butter flavored shortening and a tad more vanilla. I also left in the oven for about 7 minutes longer as I like the toasty crispy “macaroon” texture on the bottom. A keeper.
For a quick and easy coconut cookie this recipe turned out great! I followed the recipe as close as I could using the ingredients I had on hand. I had only half of the amount needed of vanilla extract so added the difference in almond extract. The coconut I used was a small dry type, not the sweetened angel flake stuff. My batter was a bit drier because of the coconut used so I added just a little milk to get the right consistency. I rolled mine by hand in small equal sized balls. They turned out fab! This is the kind of recipe that you can play with. Next time I’m going to add chopped dried cranberries, some chopped macadamia nuts and then press a tiny bit of cold butter in the center of each before baking, yum!
These coconut cookies are awesome!!! I made them with butter and coconut oil instead of the shortening.. Took half and added white chocolate chips…oh la la they were SO good!!!!
These are an easy basic cookie recipe. I substituted almond extract for vanilla and grated in 6 oz of almond paste. So good!
Amazing. As others, I cut down on the sugar and I used a cube of margarine instead of the shortening but they were great. The only thing I didn’t like was NOT being able to stay out of them.
I always make a recipe my own. I used butter in place of shortening, instead of sugar i did a quarter cup of raw local honey. I used a duck egg (as it doesn’t indicate what size of egg). I did 1.5 cups coconut, and 1/2 cup flour Mine turned out great. Nice and moist they taste like macaroons.
Baked these yesterday. They were delicious. Like others have said, I used butter instead of shortening, cut back sugar by 1/8 of a cup and only used 3-1/2 oz of sweetened coconut. Trust me there was plenty of coconut and definitely sweet enough just like I wanted them to be. Definitely a keeper. My son in law loved them. He likes desserts with coconut.
Turned out perfectly. I was making it for a reception too, so I needed something with a great presentation great taste! The recipe is almost foolproof! The only thing I did differently was use 1/8 cup less sugar, since the coconut was already sweet. I also used a tablespoon measure coated with Pam to make perfect little cookie drop circles. Finally, before putting in the oven, I put some extra coconut shavings on top for a garnish. They turned out so pretty and golden brown!
Lovely recipe so easy to do I’m not the best baker in the world i leave it mostly to my hubby but when my hubby tried one he loved them and it was a nice easy recipe to do with my darling daughter i added glacier cherries to give them a little pink colour
Very easy and quick! I used rum flavoring instead of vanilla and it tasted great! Also decreased the sugar by 1/8 cup due to the sweetened coconut and used butter instead of shortening.
GO MAKE THESE NOW! I used butter in place of shortening and followed the advice of another reviewer by lessening the amount of sugar (since I used sweetened coconut). There was more than enough dough to make a dozen cookies – so I put the rest into mini muffin pans, which also turned out fantastic.
Excellent! Was quick and easy, texture was great and taste just how I love my cookies. I should have double the recipe, my daughter ate quite a few within minutes of taking them out the oven. This will be in my oven very often
Oh my, I loved this cookie! First batch used ingredients as listed except substituted butter for shortening. Turned out perfectly delicious. I like trying new things so for the 2nd batch, added some crushed almonds and dark chocolate chips, plus a 1/4 tsp. of cocoanut extract. These turned out very good, but if you just want the cocoanut taste, go with the original cookie recipe. Thanks for sharing this wonderful easy cookie recipe!
I really wanted this recipe to turn out great. Maybe I should have made one recipe then the second separately, but doubled it. Using big Oster mixer on #5 (whip) it took about 15-20 min for sugar (Apriva)/veggie shortening/eggs/extract to be light and fluffy. Decreased speed then added sifted flour/baking powder/salt 1/2 cup at a time. By the time it was all in the bowl, dough looked like medium to large crumbs. Added coconut and mixed by hand. Not able to use teaspoon so rolled dough in hand and broke apart to measure about 1 teaspoon. After baking then cooling, cookies tasted powdery. Will leave on plate overnight and see if taste increases. I guess I had visions of coconut maroons on my tastebuds. Question? I’ve always sifted flour first then measured. This recipe says add flour and dry ingredients then sift. Sifting after measuring creates more volume. Was this my problem? I would have loved giving better review, but at this time I can not. Will update later.