MENU
 
 
 
 

  • Olive Oil Coconut Cookies

    1 vote
    Olive Oil Coconut Cookies
    Prep: 20 min Cook: 8-10 min Servings: 36
    by Julia Ann Souders
    63 recipes
    >
    A change in the old fashioned sugar cookie. I used extra virgin olive oil since I was out of butter and shortening. It makes a firm cookie. and crispy around the edge. It is adapted from The Fannie Farmer Cookbook Sugar Cookie. ©2007-2015 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com All rights reserved.

    Ingredients

    • 1 1/4 cups flour
    • 1/8 teaspoon salt
    • 1/4 teaspoon baking powder
    • 1/2 cup finely chopped coconut
    • 1/4 cup plus 2 tablespoons extra virgin olive oil
    • 3/4 cup granulated sugar
    • 1 egg
    • 1/2 teaspoon vanilla
    • 1/2 teaspoon coconut flavoring
    • 1 tablespoon evaporated milk, undiluted

    Directions

    1. preheat oven 350 F.
    2. Line cookie sheets with parchment paper.
    3. Measure and mix together: flour, salt, baking powder and coconut; set aside.
    4. In a large mixing bowl, cream the olive oil and sugar, beat until light and blended.
    5. Add the egg, vanilla and coconut flavoring, beat thoroughly.
    6. Add the dry ingredients to the oil and sugar mixture, adding 1/2 cup at a time.
    7. Blend well.
    8. Roll teaspoons of batter into a ball and place on cookie sheet 1 inch apart.
    9. Flatten with bottom of glass dipped in granulated sugar.
    10. Bake 8-10 minutes until lightly browned.

    Similar Recipes

    Leave a review or comment