ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Coconut Cookies

Yield 4 dozen

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/2 cup sugar
  • 3/4 cup butter or margarine
  • 3 eggs, separated
  • 2 cups firmly packed brown sugar
  • 1 cup flaked coconut
  • 1 cup chopped pecans

How to Make It

  1. Combine flour and 1/2 cup sugar in a large mixing bowl; cut in butter with a pastry blender until mixture resembles coarse meal. Press mixture evenly into a greased 13- x 9- x 2-inch baking pan. Bake at 325° for 20 minutes or until set.

  2. Beat egg yolks in a medium mixing bowl. Stir in remaining ingredients, except egg whites.

  3. Beat egg whites (at room temperature) until stiff peaks form. Fold into coconut mixture. Spread mixture evenly over baked crust. Bake at 400° for 10 minutes; reduce heat to 350°, and bake an additional 20 minutes. Cool and cut into 1 1/2-inch squares.

Oxmoor House Homestyle Recipes