Coconut Krispie Cookies (Slice and Bake)

56
Servings
15m
Prep Time
8m
Cook Time
23m
Ready In


"This is a very Crisp cookie, the brown sugar and coconut mixed with the oatmeal makes it a light and flavorful cookie. The dough rolls can be frozen for up to 2 months if stored in a ziplock freezer bag. Great for unexpected guests, as it only takes 10 minutes to slice and bake. This cookie recipe is the most requested at hubby's pool league games. Number of cookies depends on how thick you slice them."

Original recipe yields 56 servings
OK

Nutritional

  • Serving Size: 1 (23 g)
  • Calories 98.7
  • Total Fat - 4.4 g
  • Saturated Fat - 1.8 g
  • Cholesterol - 11.8 mg
  • Sodium - 58.5 mg
  • Total Carbohydrate - 13.8 g
  • Dietary Fiber - 0.5 g
  • Sugars - 7.7 g
  • Protein - 1.3 g
  • Calcium - 4.1 mg
  • Iron - 0.3 mg
  • Vitamin C - 0.3 mg
  • Thiamin - 0 mg

Step 1

In a mixing bowl, combine sugars,butter, shortening, eggs and vanilla, blend well.

Step 2

Add in flour mixture (flour,salt,baking soda), mix until just blended, add coconut, and oatmeal, blend, then add rice krispies.

Step 3

Roll mixture in 3 rolls;about 2 1/2" size, squeezing to form a solid roll, wrap in plastic wrap. (Don't stress if the rolls aren't perfectly round,cookies turn out roundish anyway). If you will be freezing for a long period of time, wrap again in wax paper and place in a freezer bag.

Step 4

Slice cookies (about 1/4") place on un-greased cookie sheet bake at 375 for 8-10 minutes, until cookies are lightly brown (if you like a less crispy cookie) or medium brown (for a more crispy cookie).

Step 5

Grab the milk and chow down.

Tips & Variations


No special items needed.

Related