Grandma Fizz’s Coconut Chews
This recipe comes to us from Sten’s grandma and is one of his favorite cookies. The original recipe calls for vegetable shortening, specifically Crisco. We feel pretty strongly about using butter. Crisco is 100% fat. Butter is 20% water and has a lower melting point. We’ve added a little extra flour to help the cookie retain its shape. The recipe is otherwise unchanged.
Makes 32-36 cookies
INGREDIENTS
1 cup unsalted butter, room temperature
1 cup sugar
1 cup brown sugar
2 eggs
1 teaspoon vanilla
1 teaspoon salt
1 teaspoon baking soda
1 ½ cups all-purpose flour
3 cups rolled oats
1 cup shredded coconut
½ cup chopped pecans or walnuts (optional)
METHOD
Combine the wet ingredients. Cream the butter and sugars, using a mixer or whisking vigorously by hand, until the mixture is fluffy and lightens in color slightly. Whisk in the vanilla and egg until just combined.
Add the dry ingredients. Whisk together the flour, oats, coconut, salt, and baking soda, then fold them into the wet ingredients. Fold in the chopped nuts, if using.
Rest the dough. Cover the dough and allow it to rest in the refrigerator for at least 30 minutes. It’s even better if you let it rest in the refrigerator overnight.
Preheat the oven to 350°F. Line a sheet pan with parchment paper or a silicone baking mat.
Portion the cookies into 40-45 gram balls. Arrange eight balls on the sheet pan (3 x 2 x 3).
Bake for 12-14 minutes, rotating halfway through. They’re done when the edges are golden brown. If they look like they need 1 more minute, take them out. Allow the cookies to cool completely.
FURTHER READING
