¼ cup butter
¼ cup vegetable shortening
⅛ cup shredded coconut, toasted
1 cup quick cooking oatmeal, uncooked
½ cup granulated sugar
1 cup all-purpose flour
½ teaspoons baking powder
¼ teaspoon salt
¼ cup room temperature water
1 teaspoon vanilla
Preheat oven to 400F.
Lightly grease cookie sheets or line with parchment paper.
Mix all the ingredients (hands work best) except water until dough is combined and crumbly.
Add water and vanilla and knead until smooth.
Roll dough into walnut size balls and place on cookie sheets about 2" apart.
Flatten with a fork.
Bake 10 minutes or until lightly browned.
Transfer to wire racks to cool.
M.Nasser says: I made these using quick steel cut oats instead of regular oatmeal and they had a nuttier flavor that was great! 11/24/2009
M. Borchardt says: Delicious! I’m puzzled how a coconut-oatmeal cookie became a Lebanese favorite, but they are winners!