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Ambrosia Cookies with Coconut

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Scroll down to see more coconut cookie recipes and ambrosia desserts.

Ingredients:

  • 1 cup butter, softened
  • 1 cup granulated sugar
  • 1 cup light brown sugar, firmly packed
  • 1 egg
  • 1 cup vegetable oil
  • 1 teaspoon vanilla
  • 3 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup rolled oats, quick or old fashioned, not instant
  • 1 cup chopped pecans
  • 1 cup shredded coconut
  • 1 cup chopped dates or raisins, soaked in warm water for a minute, drained
  • 1 cup chopped dried apricots or pineapple

Preparation:

Preheat oven to 350°. Cream the butter until fluffy, gradually adding the granulated sugar and brown sugar; continue to beat until well blended. Beat in the egg, then the beat in the oil and vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture a little at a time. Stir in the oats, pecans, coconut, dates or raisins, and other fruit.

Shape dough into 1-inch balls and place 1 1/2 inches apart on ungreased baking sheets. Flatten slightly with fork tines dipped in flour. Bake 12 to 15 minutes, until set on top and cookies hold a slight impression when lightly touched. Cool cookies on racks and store in tightly covered containers.
Makes about 6 dozen cookies.

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