Another coconut cookie recipe never hurt anyone. This one came from Jan Varnum in Bar Harbor. Her mother, Ruth H. Witt, used to make them when Jan was a child, and Jan still does, too. I liked them very much because their flavor comes from brown sugar, coconut and butter; there is no spicing or vanilla in them.
Jan uses sweetened coconut; I didn’t because I tend to prefer less sweet. You know best where you fit on the sweet-tooth scale, and can choose accordingly. When Jan makes them, she drops them instead of shaping, so I did, too. They do spread so space them generously.
Ironically, earlier in the day that I tried these cookies out at home, I was talking with a friend about the merits of parchment paper. I said, “I can’t think of anything not to love about the stuff.” Well, I spoke too soon. Parchment covered cookie sheets with cookies all lined up en-route to or from the oven are pretty darn slide-y, unless you anchor the paper with your thumb while carrying. You can guess how I came to observe that. Sad sight, unless you are a dog, to see cookies on the floor.
Make the cookies large or small, as you wish. They are simple, tasty, and easy to make.
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 cups light brown sugar
- 1 cup butter or shortening
- 2 eggs, beaten
- 2 cups rolled oats, quick or old fashioned
- 1 cup shredded coconut, sweetened or unsweetened
- Heat the oven to 350 degrees
- Grease cookie sheets or line with parchment paper
- Sift or whisk together the flour, baking soda, baking powder, and salt. Set aside.
- Cream together brown sugar and butter in a mixing bowl.
- Add eggs and mix well.
- Mix in oatmeal and coconut.
- Add flour mixture, and mix together thoroughly.
- Drop the dough, flattening slightly, on the cookie sheet, leaving room for the cookies to spread.
- Bake for 12 minutes or until they are evenly browned.
- Remove and cool.