Coconut Wheat Cookies

Crisp on the outside and chewy on the inside, this flavorful cookie dates back to the 1950s. Wheat cereal and coconut add delightful texture and wholesome goodness.

Prep: 40 min.    Bake: 10 min per batch    Stand: 1 min per batch



Ingredients

2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

1 cup shortening
1 cup granulated sugar
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla

2 cups wheat cereal flakes, crushed (1 cup crushed)
1 cup flaked coconut

Directions

Preheat oven to 350℉. In a medium mixing bowl, combine flour, baking powder, baking soda and salt; set aside.

In a large mixing bowl, beat shortening, granulated sugar and brown sugar with an electric mixer on medium to high speed until combined, scraping sides of bowl occasionally. Beat in eggs and vanilla. Beat in flour mixture just until combined. Stir in cereal and coconut with a wooden spoon.

Shape dough into 1 inch balls; place balls 2 inches apart on an ungreased cookie sheet. Bake in preheated oven for 9 to 11 minutes or until golden. Cool for 1 minute on cookie sheet. Transfer cookies to a wire rack; let cool. Makes 54.

To Store:
Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

Notes:
1 made these December 2010, they are a favorite of Ira's and my old boss Geoffrey.

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