Moist, cake-like carrot cookies laced with coconut.
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup vegetable shortening
3/4 cup granulated sugar
2 large eggs
1 cup mashed, cooked carrots
3/4 cup sweetened shredded coconut
- Preheat oven to 400°F (205°C). Lightly grease baking sheets.
- In medium bowl combine flour, baking powder and salt; set aside.
- Cream together with electric mixer, shortening and sugar; add eggs, and carrots, mixing well. Stir in flour mixture; add coconut and stir until just mixed.
- Drop dough by teaspoonfuls about 2-inches apart onto prepared baking sheets. Bake 8 to 10 minutes or until lightly browned. Immediately transfer to wire racks to cool completely. Store in tightly sealed container.
Makes 4 dozen cookies.