Grandpa's Coconut Joy Macaroons
This cherished recipe for Coconut Joy Macaroons brings back fond memories of time spent with my Grandpa, who had an insatiable love for anything coconut. Each bite of these delightful cookies transports me to the warm afternoons we shared in the kitchen, crafting sweet treats together. With a perfect blend of crispy edges and chewy centers, these cookies combine the rich, buttery flavor of Crisco and butter with the nutty essence of rolled oats and the irresistible sweetness of flaked coconut. Whipped up in minutes, they are perfect for any occasion or simply to enjoy with a cup of tea. After nearly 30 years of baking these, I've learned the joy of spontaneity; the number they yield depends entirely on how generously you drop the dough. Expect around 36 mouth-watering cookies that are sure to become a favorite in your household, just as they were in mine.
N/A
Servings
58
Calories
12
Ingredients
Ingredients
Crisco shortening
1 cup (None required)
Butter
1/4 cup (Softened)
Granulated sugar
1 cup (None required)
Brown sugar
1 cup (Packed)
Vanilla extract
2 teaspoons (None required)
Eggs
2 (Room temperature)
All-purpose flour
2 1/4 cups (None required)
Baking soda
1/3 teaspoon (None required)
Baking powder
2 teaspoons (None required)
Salt
1/2 teaspoon (None required)
Rolled oats (quick oatmeal)
1 cup (None required)
Flaked coconut
1 cup (None required)
Instructions
1
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) and line a baking sheet with parchment paper.
2
In a large mixing bowl, use an electric mixer to cream together the Crisco shortening and softened butter until smooth and fluffy.
3
Add both the granulated sugar and brown sugar to the mixture, followed by the vanilla extract and eggs. Beat well until combined and the mixture is light in color.
4
In a separate bowl, combine the flour, baking soda, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined; be careful not to overmix.
5
Fold in the rolled oats and flaked coconut until evenly incorporated.
6
Using a teaspoon or a cookie scoop, drop heaping spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
7
Bake in the preheated oven for 9 to 10 minutes, until the edges are lightly golden and the centers are set.
8
Once baked, carefully remove the cookies from the baking sheet and transfer them to a wire rack to cool completely. Enjoy your cookies fresh or store them in an airtight container for later!
Nutrition Information
3g
Fat
8g
Carbs
1g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Grandpa's Coconut Joy Macaroons?
They are a cherished family recipe featuring a blend of crispy edges and chewy centers made with coconut, oats, and a mix of butter and Crisco.
How many cookies does this recipe make?
The recipe yields approximately 36 mouth-watering cookies, though the exact number depends on how generously you drop the dough.
What temperature should I set my oven to?
Preheat your oven to 350 degrees Fahrenheit or 175 degrees Celsius.
How long should these macaroons bake?
Bake the cookies for 9 to 10 minutes until the edges are lightly golden and the centers are set.
What type of fat is used in this recipe?
The recipe uses a combination of 1 cup of Crisco shortening and 1/4 cup of softened butter.
What kind of oats should I use?
Use 1 cup of rolled oats, also known as quick oatmeal.
What type of coconut is required?
The recipe calls for 1 cup of flaked coconut.
Do I need to pack the brown sugar?
Yes, you should use 1 cup of packed brown sugar.
Should the eggs be at room temperature?
Yes, the recipe specifies using 2 room temperature eggs.
How much vanilla extract is needed?
The recipe requires 2 teaspoons of vanilla extract.
What is the calorie count per cookie?
Each cookie contains approximately 58 calories.
How much fat is in one macaroon?
There are 3 grams of fat per cookie.
How many carbohydrates are in each cookie?
Each cookie contains 8 grams of carbohydrates.
What is the protein content of these cookies?
There is 1 gram of protein per cookie.
What leavening agents are used?
This recipe uses 1/3 teaspoon of baking soda and 2 teaspoons of baking powder.
How much flour is required?
The recipe uses 2 1/4 cups of all-purpose flour.
Should I use a mixer?
Yes, an electric mixer is recommended to cream together the shortening and butter until smooth and fluffy.
How should I prepare the baking sheet?
Line your baking sheet with parchment paper for the best results.
How far apart should I space the dough?
Space the heaping spoonfuls of dough about 2 inches apart on the baking sheet.
When should I remove the cookies from the pan?
Once baked, carefully remove them from the baking sheet and transfer them to a wire rack to cool completely.
How should I store these cookies?
Store the cookies in an airtight container to keep them fresh.
What is the history behind this recipe?
This is a family recipe passed down from the author's Grandpa, who had a great love for coconut treats.
How long has this recipe been in use?
The author has been baking these specific cookies for nearly 30 years.
Is there salt in the recipe?
Yes, the recipe includes 1/2 teaspoon of salt.
What is the texture of these macaroons?
They have a perfect blend of crispy edges and chewy centers.
Are these cookies easy to make?
Yes, they are described as being able to be whipped up in minutes.
Can I use a cookie scoop?
Yes, you can use either a teaspoon or a cookie scoop to drop the dough.
How much granulated sugar is needed?
The recipe calls for 1 cup of granulated sugar.
How many ingredients are in this recipe?
There are 12 total ingredients in this macaroon recipe.
What is the best way to enjoy these?
They are perfect for any occasion or simply enjoyed fresh with a cup of tea.