Roasted Coconut Crunch Cookies

Roasted Coconut Crunch Cookies

Makes 30 cookies, 2 tablespoons each
Author Wendy Sondov


  • 1 cup vegetable shortening Crisco
  • 2 cups granulated sugar
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 cups all-purpose flour
  • 1 1/2 cups old-fashioned oatmeal
  • 1 cup shredded coconut sweetened or unsweetened
  • 1 cup caramel or white chocolate chips chopped


  1. TO ROAST THE COCONUT: Place the shredded coconut in a large skillet on the stove over medium-low heat. Stir continually for 5-10 minutes until most of the coconut is golden brown. Sweetened coconut browns more quickly than unsweetened. Set aside to cool.
  2. Preheat the oven to 375° F. Line a baking sheet with parchment paper.
  3. In the bowl of an electric mixer, cream together the shortening and sugar.
  4. Mix in the eggs vanilla baking powder, baking soda, and salt.
  5. Add the flour and oatmeal, mixing until combined.
  6. Fold in the roasted coconut and chopped chips.
  7. Using a medium (2 tablespoon) scoop, portion the dough onto the prepared baking sheet at least 2" apart. The cookies flatten and spread while baking.
  8. Bake for 10-12 minutes until deep golden brown. There will appear to still be wet patches even when fully baked.
  9. Remove from oven and allow to cool and firm up on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.
  10. Store in an airtight container at room temperature for up to 10 days.

Packing Tips

Wrap pairs of cookies, bottoms together, in plastic wrap. Stack the bundles in columns in an airtight container or freezer weight ziplock bag. Crunchy cookies are more likely to break in transit, so be sure that the shipping box is padded and that there is no room for movement in the box.