Coconut Oatmeal Chocolate Chip Drops

Beat:

3 Eggs

Add, then Beat:

1 Cup Brown Sugar
2 tsp Vanilla

Add one by one, Mixing:

3/4 Cup Whole Wheat Flour
1/2 tsp Salt
2 2/3 Cup Coconut (7 oz.)
1 1/2 Cup Oats
1 Cup Chopped Walnuts
2 Cup (12 Oz.) Chocolate Chips

Bake at 350 F for about 12 minutes. There is no rising agent (the eggs mostly stick it together) and they don't spread out, so you can place them quite close together on the cookie sheet..

The Cookies of Childhood always seem bizarre to those who encounter them as an adult. These, in particular, don't flatten out at all on the sheet and are often described as "turds".

I have no idea where my mother got this recipe. They are heinously sweet to my adult palette when made the way she did. I replaced the Baker's Sweetened Flake Coconut she used with Unsweetened. When I can't get unsweetened, I drop the sugar a bunch. Because of my milk allergy, I use dark, dairy-free chocolate chips. I suspect this recipe started life as a coconut macaroon. Some day when the cook could not get the damn peaks to work, she tossed in a few other goodies to see if she could save the ingredients (which as these things go are kind of expensive). I prefer these cookies to virtually all energy bars and often take a few in a baggie to munch after a workout. The sat fat content is pretty appalling so you should think twice before you do the same.

This file recreated from The Internet Wayback Machine in January 2002. Copyright Rebecca Allen, 2002.

Created January 12, 2002
Updated January 12, 2002