Mom Crews Coconut Refrigerator Cookies
Coconut refrigerator cookies offer a delightful crunch with oats, pecans, and coconut, perfect for those who enjoy chewy, nutty treats with a hint of sweetness.
Ingredients
Instructions
- Cream together Crisco and brown sugar until light and fluffy.
- Add eggs and blend well.
- Combine baking soda and salt with flour, then add to creamed mixture.
- Stir in oats, chopped pecans, and chopped coconut, mixing thoroughly after each addition.
- Divide dough into 3 balls, shape into rolls, and roll in wax paper.
- Refrigerate until firm.
- Cut into slices with a sharp knife.
- Bake at 375°F on an ungreased cookie sheet for about 10 minutes or until brown.
Tips & Substitutions
For a lighter texture, consider using half coconut oil and half Crisco. If you prefer a nuttier flavor, try substituting walnuts for the pecans. These cookies can also be made gluten-free by using a 1:1 gluten-free flour blend. Remember to let the dough chill sufficiently to prevent spreading during baking.
Serving Suggestions
These coconut refrigerator cookies make a delightful treat alongside a hot cup of coffee or tea. They can also be paired with a scoop of vanilla ice cream for a delicious dessert. For a festive touch, serve them on a platter during holiday gatherings or alongside other treats like Henrietta'S Butter Cookies.
Storage & Reheating
Store the cookies in an airtight container at room temperature for up to a week. For longer storage, keep them in the refrigerator where they can last up to two weeks. To enjoy them warm, briefly microwave individual slices for about 10 seconds before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Mom Crews Coconut Refrigerator Cookies contains roughly 1855 calories, with 22g protein, 170g carbohydrates, and 132g fat. It is an excellent source of dietary fiber (100% of the Daily Value), iron (87% of the Daily Value), and protein (44% 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 regular granulated sugar instead of brown sugar?
While you can use granulated sugar, brown sugar adds moisture and depth of flavor due to its molasses content. If you do substitute, consider adding a tablespoon of molasses to mimic the flavor of brown sugar.
How do I know when the cookies are done baking?
The cookies are done when they are lightly browned around the edges and still soft in the center. They will firm up as they cool, so be careful not to overbake them, as this may result in a dry texture.
Can I freeze the dough for later use?
Yes, you can freeze the dough before slicing. Wrap the rolled dough tightly in plastic wrap and place it in a freezer bag. It can be frozen for up to three months. When ready to bake, thaw in the refrigerator overnight and slice as directed.
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).