- 24
- 20 mins
- 35 mins
4.3/5
(12 Votes)
Ingredients
- 1/2 cup sugar
- 1/2 cup vegetable shortening
- 1 cup caramel corn, chopped
- 1 large egg
- 1/2 teaspoon almond extract
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup quick-cooking oats
- 1/2 cup sweetened flaked coconut
Preparation
Step 1
Preheat the oven to 350 degrees F and line 2 baking sheets with parchment paper. Beat the sugar and shortening in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Add 1/3 cup chopped caramel corn and the egg and mix with a wooden spoon until well combined. Stir in the almond extract, flour, baking powder, baking soda and the remaining 2/3 cup caramel corn. Stir in the oats and coconut.
Drop spoonfuls of dough onto the prepared baking sheets, about 2 inches apart; bake until golden, 10 to 12 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.
Photograph by Anna Williams
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