Chocolate Oatmeal and Coconut Chunkies
1 c. flaked coconut
1 8-oz. pkg. semisweet chocolate squares
1-1/2 c. quick cooking oats, uncooked
1-1/4 c. flour
1 c. shortening or butter-flavored shortening
1/2 c. packed light brown sugar
1/2 c. sugar
1 tbsp vanilla extract
1 tsp salt
1 tsp baking soda
3/4 tsp coconut extract
1 large egg
In 10-inch skillet over medium-low heat, cook coconut until lightly
toasted, shaking pan frequently.
With knife, chop chocolate squares into 1/2-inch chunks.
Preheat oven to dg350. In large bowl with mixer at low speed beat
oats, flour, shortening, brown sugar, sugar, vanilla extract, salt,
baking soda, coconut extract, egg and toasted coconut until blended.
With wooden spoon stir in chocolate.
Drop level 1/4-cup dough about 2-inches apart on ungreased large
cookie sheet, pressing dough together slightly to form rounds. Bake
15-20 minutes until cookies are golden. Remove cookies to wire rack to
cool completely. Repeat with remaining dough. Store cookies in tightly
covered container.
Makes 1-1/2 dozen cookies.
Happy baking!
Sherri
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