This week’s cookies are all sorts of coconutty goodness. Buttery and crispy light, these gems will have you reaching for another and another. The recipe is simple, so bake these up and enjoy every little last crumble! 
Toasted Coconut Cookies {week 8}
1/4 cup butter or margarine, softened
1/4 cup shortening
1 cup sugar
1 large egg
1/2 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sweetened flaked coconut
1/2 cup crispy rice cereal
1/2 cup uncooked regular oats
Beat softened butter and shortening at medium speed with an electric mixer until fluffy; gradually add sugar, beating until blended. Add egg and vanilla extract, beating well.
Combine flour, baking powder, soda, and salt; gradually add to butter mixture, beating well after each addition. Stir in coconut, cereal, and oats.
Drop dough by heaping teaspoonfuls onto lightly greased baking sheets.
Bake at 325° for 12 to 14 minutes or until golden. Let cool slightly on baking sheets; remove to wire racks to cool completely.