Coconut / Oatmeal Lace Cookies
"Simple to make and really good! This wafer thin cookie is both crispy and a bit chewy, with just a hint of orange rind flavor. They disappear very quickly I might add, leaving you craving more! Unknown where it originally came from."
photo by llk2day
- Ready In:
- 35mins
- Ingredients:
- 9
- Yields:
-
5 Dozen
- Serves:
- 60
ingredients
- 3⁄4 cup sifted flour
- 1⁄2 teaspoon salt
- 1 cup shortening, softened (no substitute)
- 2 eggs
- 2⁄3 cup sugar
- 1⁄2 teaspoon vanilla
- 2 1⁄2 teaspoons orange rind, grated
- 1 1⁄2 cups old-fashioned oatmeal, uncooked
- 1 cup moist coconut, shredded (loose)
directions
- Mix flour and salt together in a mixing bowl and set aside.
- In mixer bowl blend thoroughly together shortening, eggs, sugar, vanilla and orange rind.
- Add to the flour and salt mixture and blend well.
- Fold in oats and coconut.
- Drop teaspoonful size amounts onto very lightly greased cookie sheets, allowing 2 inches between each cookie.
- Flatten thin with a knife which has been dipped in ice water.
- Bake in a preheated 375 degree Fahrenheit oven for 10 to 15 minutes or until brown around the edges.
- Remove quickly from cookie sheet and cool on paper towels.
- Note: Cookies will crisp up when completly cooled.
- Do not store in tightly sealed container.
- Enjoy!
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Reviews
-
Excellant! My family loved these cookies. According to them The orange zest made this totaly different from what I use to make. A must make again for them. -
This is a lovely little cookie. I didn't have any oranges to zest, so used grapefruit zest as a sub. I was initially a little concerned by no leavening, but everything turned out just fine. My cookies turned out best at 12 minutes cooking time. -
Loved this cookie. I followed the directions as written. The first batch burned on me. I lightly greased a cookie sheet and only cooked it for 10 min. Second time I used a silk pad with no greasing and cooked them for 8 minutes. They turned out perfect. Thanks for sharing.
