"This simple yet satisfying coconut cookie recipe has been around for generations. Pressing a fork into the top gives the look of an old-fashioned washboard." -Tommie Sue Shaw, McAlester, Oklahoma
Prep: 25 min. + chilling
Bake: 10 min./batch
YIELD: 54 servings
In a mixing bowl, cream butter, shortening and sugar for 2 minutes or until fluffy. Add eggs; mix well. Gradually add water and vanilla; mix well. Combine flour, baking powder, baking soda and salt; add to the creamed mixture. Fold in coconut. Cover and refrigerate for 2-4 hours.
Shape into 1-in. balls. Place 2 in. apart on greased baking sheets; flatten with fingers into 2-1/2-in. x 1-in. oblong shapes. Press lengthwise with a floured fork. Bake at 400° for 8-10 minutes or until lightly browned. Cool 2 minutes before removing to a wire rack.
[Aug. 2021. Using my melon baller, which is about 1" diameter, and sugar on my fork, I got 103 cookies. 9 minutes is plenty.]