Prep Time 15m
Cook Time 12m
Ready Time 60m
Yield 3 dozen

  • 3/4 cup Crisco® All-Vegetable Shortening
  • OR 3/4 cup Crisco® Baking Sticks All-Vegetable Shortening
  • 1/4 cup molasses
  • 1 cup sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups Pillsbury BEST™ All Purpose Flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 2 cups sweetened flaked coconut
Preparation Directions
  • Step 1Heat oven 375°F.
  • Step 2Beat shortening, molasses, sugar, egg and vanilla in large bowl with an electric mixer until blended and creamy. Combine remaining ingredients except coconut; slowly beat into creamed mixture. Stir in coconut.
  • Step 3Drop batter by rounded tablespoons 3 inches apart onto baking sheets. Bake 12 minutes or until lightly golden brown. Cool 1 minute on baking sheets before transferring cookies to racks to cool completely.
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