Ingredients:
1/2 cup butter, softened
1/2 cup shortening, such as crisco
2 cups brown sugar, packed
2 eggs
1/4 cup water
1 teaspoon vanilla extract
4 cups flour, all purpose
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup coconut, flaked
Directions:
In large mixing bowl, cream butter, shortening, and sugar until fluffy, about 2 minutes.
Add eggs one at a time, mixing well.
Gradually add water and vanilla.
Sift together dry ingredients (flour, baking soda, baking powder, salt), and add to batter.
Fold in coconut, then cover and refrigerate dough for at least 3 hours; this is a very sticky dough.
Shape dough into 1 inch balls and place 2 inches apart on baking sheet that has been lined with parchment paper (or greased).
Flatten dough using a fork, the back of a metal spoon, or your fingertips–this dough is very sticky–dip the fork, spoon, or fingertips in a bit of flour before you flatten each cookie.
Bake at 400 degrees for 8-10 minutes, or until lightly browned.
Cool for 2 minutes before removing to wire rack.
Store in airtight container at room temperature, or freeze for future enjoyment!
Servings: Serve
Time preparation: 10 min.
Time total: 18 min.