Chewy Coconut Cookies
Loaded with coconut and butter, these chewy cookies
are bound to become family favorites.
1 cup LAND O LAKES® Soft Baking Butter with Canola Oil
3/4 cup sugar (can use sugar substitute, Splenda for Baking
or Equal)
3/4 cup firmly packed brown sugar (Sugar Twin makes a
substitute)
2 eggs
1 1/2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
2 1/2 cups sweetened flaked coconut
30 red or green candied cherries, halved
Heat oven to 350 degrees F.
Combine Soft Baking Butter with Canola Oil, sugar, brown sugar, eggs and vanilla in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add flour, baking powder and baking soda. Beat until well mixed. Stir in coconut by hand. Drop dough by rounded teaspoonsful 2 inches apart onto ungreased cookie sheets. Press 1 cherry half onto center of each cookie. Bake for 9 to 13 minutes or until edges begin to brown. Remove from cookie sheets.
TIP: Proper storing keeps cookies at their best. If you will not be eating your cookies within three days, freeze them. Make sure the cookies are completely cool before placing them in storage containers. Otherwise, they're likely to stick together. Keep soft or chewy cookies separate from crisp ones. Makes 5 dozen cookies.
B-man
