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Coconut Carrot Cookies

By Mary Schultz 

  • Yield: 2 dozen 
  • Oven: 350⁰ F 
  • Bake: 12 – 16 minutes


  • 1 stick butter 
  • 1/2 c granulated sugar 
  • 1/2 c brown sugar 
  • 2 tsp vanilla 
  • 2 eggs 
  • 1/2 tbsp cinnamon 
  • 1 tsp baking powder 
  • 1 tsp baking soda 
  • 1/2 tsp salt 
  • 2 c flour 
  • 1 c carrots (shredded) 
  • 1/2 c walnuts (chopped) 
  • 1/2 c coconut (shredded) 
  • 1/4 c pineapple (crushed), well drained (optional)


Cream butter, sugar and brown sugar in large bowl. Add vanilla and eggs to mixture, cream well. Stir together dry ingredients in a bowl. Mix dry ingredients into creamed butter mixture. Stir in carrots, walnuts, coconut and pineapple. Drop large tablespoons of dough onto ungreased cookie sheet. Bake for 12 – 16 minutes or until light brown. Cookie should be cake-like.

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