1 1/2 cups sugar
2/3 cup butter, softened
2/3 cup shortening
1 teaspoon vanilla
2 1/3 cups all-purpose flour
1 teaspoon baking soda
1/3 cup coarsely chopped pecans
1/4 cup shredded coconut
Preheat oven to 375 F. In a large mixing bowl with an electric mixer, beat sugar, butter, shortening and vanilla until light and fluffy. Stir in flour and baking soda by hand. Mix in pecans and coconut. Roll cookie dough into 1-inch balls and place them 2 inches apart on an ungreased cookie sheet. Bake for 9 to 10 minutes or till the edges are lightly browned. Transfer to wire racks to cool.
A cookie baker in California Dec 17, 2008
Would make this again.
I made these for a cookie exchange as well and they turned out great. As suggested by one of the other reviewers I used butter flavored Crisco instead of regular shortening. Also, I put the dough in the fridge for 15-20 minutes to make it stick together. For softer cookies 10 minutes in the oven, for crunchier cookies 12 minutes. No crumbling problem.
Stephanie in Colorado Dec 22, 2007
Would make this again.
I made these today for my neighborhood cookie exchange. I thought they were a little too grainy so on my second batch I used confectioners sugar, same measurement. I liked that a little better. Seemed like I needed to cook them an average of 12 minutes. I think next time I would also try butter flavored crisco.
A cookie baker Dec 18, 2007
Would make this again.
delicious
Dec 16, 2006
Would make this again.
I baked a batch of these for a cookie exchange--they were great! I used butter flavored Crisco, which probably makes for a better tasting cookie than with regular shortening. These are light are tasty- I'll make them again to give as gifts.
j3n in california Dec 9, 2006
Would make this again.
I agree that the cookies need to cool just a touch before you try to lift them from the cookie sheet, otherwise they crumble pretty easily. Other than that they are amazing! I will definitely make these again.
