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Coconut Carrot Cookies

By Mary Schultz

Yield: 2 dozen
Oven: 350⁰ F
Bake: 12 – 16 minutes
1 stick butter
1/2 c granulated sugar
1/2 c brown sugar
2 tsp vanilla
2 eggs
1/2 tbsp cinnamon
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 c flour
1 c carrots (shredded)
1/2 c walnuts (chopped)
1/2 c coconut (shredded)
1/4 c pineapple (crushed), well drained (optional)
Cream butter, sugar and brown sugar in large bowl. Add vanilla and eggs to mixture, cream well. Stir together dry ingredients in a bowl. Mix dry ingredients into creamed butter mixture. Stir in carrots, walnuts, coconut and pineapple. Drop large tablespoons of dough onto ungreased cookie sheet. Bake for 12 – 16 minutes or until light brown. Cookie should be cake-like.