Not sure where I picked up this recipe. I like the addition of oats and nuts which a lot of other coconut cookie recipes don't have. I don't like too much coconut so the oats and nuts tone down the coconut taste. I usually toast the coconut and nuts while preheating the oven.

Ingredients

60 serv.

butter↗1⁄2 cup
shortening↗1⁄2 cup
sugar↗3⁄4 cup
brown sugar3⁄4 cup
packed
eggs↗2
vanilla↗2 teaspoons
all-purpose flour↗2 cups
baking powder↗1 teaspoon
baking soda↗1 teaspoon
salt↗3⁄4 teaspoon
quick-cooking oats↗1 1⁄2 cups
flaked coconut↗1 1⁄2 cups
toasted
chopped walnuts3⁄4 cup
toasted

Step-by-step instructions

1
Preheat oven to 375 degrees.
2
In a mixing bowl, cream butter, shortening and sugars until fluffy.
3
Add eggs and vanilla, beat well.
4
Combine flour, baking powder, baking soda and salt.
5
Gradually add to creamed mixture.
6
Fold in oats, coconut and nuts.
7
Drop by tablespoonfuls onto greased baking sheets.
8
Bake at 375 degrees for 10-11 minutes or until golden brown.
9
Cool 2-3 minutes before removing to a wire rack.

Source: food.com

Original recipe ↗

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