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Coconut Dishpan Cookies recipe photo
Coconut Dishpan Cookies
Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Preparation time: 15 minutes

Preheat oven to 375 degrees F.

Beat butter and sugars until light and fluffy with an electric mixer fitted with paddle attachment. Slowly add oil and mix until oil is well incorporated. Beat vanilla extract and egg in until well incorporated.

Mix flour and baking soda together and stir into butter mixture just until combined. Combine remaining ingredients and add to dough, mixing just until incorporated.

Using a small cookie scoop drop tablespoonful sized cookie dough balls onto an ungreased cookie sheet spacing about 1 inch apart (they won't spread much). Bake in preheated oven for 7-12 minutes, just until lightly browned.

You can also freeze individual balls of cookie dough and freeze for later baking. To bake simply place frozen cookie dough onto sheet (there's no need to defrost) and bake as directed (adding a few minutes to cook time).

Recipe courtesy Sarah Shilhavy

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Comments (Comment Moderation is enabled. Your comment will not appear until approved.)
My husband has Celiac disease do you recommend any other type of flour in place of the white flour?
# Posted By Janice | 2/15/10 12:40 PM
I made a GF version of this recipe when I did this one, it was posted earlier. Here it is: http://www.freecoconutrecipes.com/recipe_Gluten_Free_Coconut_Dishpan_Cookies.htm

You really can't tell it GF, compared side by side with the non-GF ones the only difference I found was that the GF ones get a bit crisper. But they're so good and totally foolproof!
# Posted By Sarah | 2/15/10 10:13 PM
Sounds absolutely decadent. Coconut Cookies have been on my list for a while, I can’t wait to try!
# Posted By cookeaze | 2/16/10 10:39 AM
These cookies are amazing! I only had unsalted butter so I added a tsp of salt to the recipe.
# Posted By Heather | 2/23/10 9:36 PM
Just be careful with the corn flakes. Almost nonorganic corn cereal is genetically modified. Look for the non GMO markings on the boxes.
# Posted By Peggy | 5/11/12 7:15 PM
I love these recipes but this one seems like way too much sugar. Is there a way to use stevia or some other sweetener? Sugar is a killer.
# Posted By Pam | 10/6/12 11:02 AM
Sugar isn't a killer. Organic, whole, unbleached granulated sugar cane is a natural product and actually healthy, but as always it must be used in moderation. Sugar substitutes like stevia (a very highly processed product) or agave (also highly processed and contains more fructose than high fructose corn syrup) end up being the ones to avoid.
# Posted By Sarah | 10/8/12 11:32 AM

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