Aunt Emily'S Coconut Cookies
Aunt Emily's Coconut Cookies are delightfully chewy treats packed with coconut and nuts, perfect for satisfying sweet cravings and sharing with friends and family.
Ingredients
Instructions
- Preheat oven to 375°F.
- In a mixing bowl, cream together margarine or butter, granulated sugar, and brown sugar until well blended.
- Add eggs one at a time, mixing well after each addition.
- Stir in salt, soda, baking powder, and vanilla until combined.
- Gradually mix in flour and oatmeal until dough forms.
- Fold in coconut and chopped nuts.
- Drop rounded teaspoonfuls of dough onto ungreased baking sheets, spacing them about 2 inches apart.
- Bake at 375°F for 10 to 12 minutes or until lightly golden.
- Remove from oven and let cool slightly before transferring to wire racks to cool completely.
Tips & Substitutions
For a richer flavor, try using unsweetened shredded coconut instead of sweetened. You can also substitute half of the margarine or butter with coconut oil for an extra coconut kick. If you don't have oatmeal, you can use crushed Soda Crackers as a substitute to maintain the texture. Remember to keep an eye on the cookies while baking, as oven temperatures can vary.
Serving Suggestions
These coconut cookies are delightful on their own but pair beautifully with a glass of cold milk or a cup of coffee. For a fun twist, serve them alongside a slice of Coconut Cream Pie(Goldies) for a tropical-themed dessert platter. You can also enjoy them with a scoop of vanilla ice cream for an indulgent treat.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. For longer storage, place them in the refrigerator for up to two weeks or freeze them for up to three months. To reheat, simply pop them in the microwave for a few seconds or warm them in the oven at 350°F for a few minutes until they regain their softness.
Nutrition & Diet Analysis (per serving)
Each serving of Aunt Emily'S Coconut Cookies contains roughly 1846 calories, with 13g protein, 111g carbohydrates, and 142g fat. It is an excellent source of iron (106% of the Daily Value), dietary fiber (70% of the Daily Value), and vitamin A (52% of the Daily Value). Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of flour for this recipe?
Yes, you can substitute all-purpose flour with whole wheat flour or gluten-free flour blends. However, be aware that different flours may alter the texture and flavor slightly, so adjustments in the liquid may be needed.
What can I use instead of eggs in this recipe?
You can replace each egg with 1/4 cup unsweetened applesauce or mashed bananas for a vegan option. Additionally, flaxseed meal mixed with water (1 tablespoon flaxseed meal with 2.5 tablespoons water) can also serve as an egg substitute.
How do I know when the cookies are done baking?
The cookies are done when they are lightly golden around the edges and still soft in the center. They will continue to firm up as they cool, so make sure not to overbake them for a chewy texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).