There’s nothing better or more comforting than being welcomed by the smell of freshly baked cookies. These cookies are no exception…at least so I’ve been told. I love hearing stories about my mom’s childhood growing up with her three brothers. I always heard about these mysterious cookies that my Ouma (my mom’s mother) used to make that could be frozen and later baked when they were needed. Unfortunately, I also heard that the cookies never lasted long enough to be baked at a later time, heck they didn’t even last long enough to make it to the oven! We all love eating cookie dough and from the stories I’ve heard, these cookies are even better unbaked and were consumed long before the oven was done pre-heating. I hope when you make these that some of them actually make it to the oven, but if not, that’s okay too. Enjoy!
- 2 cups coconut
- 1/2 lb shortening (just more than 1 cup)
- 1/2 tsp salt
- 1 tsp vanilla
- 2 eggs
- 1 1/2 cups flour
- 1 tsp baking soda
- 1 cup brown sugar ( or 1/2 white, 1/2 brown for sweeter cookies)
- Using a stand or hand mixer whisk together the shortening and sugar until creamy and well combined.
- Add the eggs and vanilla to mixture and whisk/mix well.
- In a separate bowl, sift together the flour, salt, and baking soda.
- Add coconut to flour mixture and stir until mixed through.
- With the stand or hand mixer on low, slowly add the flour-coconut mixture to the batter until well combined and dough forms. Do not over mix.
- Pour dough onto a flat surface and form the dough into logs/rolls, approximately 1 inch thick.
- Wrap logs with wax paper and freeze (can stay in the freezer for up to 6 months)
- When ready to bake, remove rolls of dough from the freezer and preheat your oven to 400 degrees fahrenheit.
- Cut the dough into 1/2 inch slices & place on a lined baking sheet.
- Bake cookies at 400 F for 10-12 minutes or until edges are golden brown.
I hope Ouma’s Coconut Cookies bring you as much joy as it did for my family.