Recipe by sal
"Velvety shortbread cookies with coconut and raisins. Pecans also taste great in these cookies."
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2 1/4 cups
2 1/4 cups
finely chopped pecans
I made these this afternoon after making something else for Thanksgiving and having left over coconut and pecans to use. I didn't change a thing about the recipe and they turned out tasty. I think I expected a cookie that didn't flatten out though. I rolled them in balls but they ended up flat. I think maybe I'd put a little more flour in next time to help them be a little drier like shortbread. Also I did not need to grease the pans. The first pan I put in burned on the bottom because of the oil on the pan but the next 2 came out better without greasing. Also it made 36 cookies for me.
I substituted the raisins for Choco-chips. Yum! I like them, however, they were a little crunchy for my taste!
Two stars due to the fact of recipe confusion. I am confused with the cook time on the top states 10 minutes, the recipe states 25-30. My husband chose this recipe without full review of comments. Had I been aware of this discrepancy I would not have bothered. Hope they turn out okay.
I've been looking for an easy macaroon/cookie recipe that includes coconut, and this is by far the best that I've found. I made these last night and they're almost gone already. Thank you so much for the recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Coconut Raisin Cookies
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 97
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