Coconut Macaroons come from a collection of recipes I picked up at an estate sale a few years ago that I call the Red Plastic Box collection.
Why Red Plastic Box? Because the recipes were stuffed into a red plastic recipe box.
- 2 1/4 cup flour sifted
- 1/3 teaspoon baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/4 cup shortening
- 1 cup white sugar
- 1 cup brown sugar firmly packed
- 2 eggs
- 1 cup rolled oats
- 1 cup walnuts chopped
- 2 cups coconuts chopped
Sift flour, baking soda, baking powder, and salt together.
Work shortening until soft. Then gradually work in both kinds of sugar until smooth. Beat eggs slightly and mix into the shortening mixture.
Mix in the flour combination, rolled oats, coconuts, and walnuts thoroughly. This rather stiff batter is more easily combined if you use your hands.
Pick off little portions of dough and roll into balls the size of a walnut. Place on ungreased sheet about 3″ apart. Bake 12 to 15 minutes at 350 or until golden.