Coconut Drop Cookies

I was watching a television show one day in which there was a discussion about the "ideal" thigh to calf to ankle ratio. The "golden ratio," was what they called the 50-30-20 cm measurements. One must do certain exercises, the pros insisted, and the audience members nodded away like little bobble-heads while mouthing "oooh"s and "ahhh"s.

So of course I got out my tape measure and measured my own thigh and calf and ankle to see how I compared to the golden ratio. My ankle measured at 20.5, calf at 36, and I didn't even get to measuring my thigh. And afterwards I just had to laugh at the ridiculousness of this whole thing, like, WHAT the heck am I doing in my room, bending down at the waist with one knee bent and trying not to drop a tiny tape measure around my leg?

I think it's really important to be at a good, healthy weight where you are satisfied with the way you look. I also think it's important to be thought of as attractive. But a long time ago I had to face the simple truth, that I was built to be a tiny bit soft around the edges. Dare I say I like myself, and my body, regardless of numbers? Because I do. That's got to be a heresy in today's world, but I don't want to convert.

So I eat my cookies, but I also eat my greens. I love it. I don't overeat. I don't do diets. If I want to lose weight, I lace up my running shoes and get my butt outside.

I genuinely enjoy my food, and these coconut drop cookies are one of them. They taste as if they were coconut macaroons reborn as chewy, dense drop cookies. They keep very well and make for some excellent presents. They are nutty, sweet with a hint of salt, and textured with good-for-you old-fashioned oats.

Now that's golden, in my opinion.

Coconut Drop Cookies

*makes about 5 1/2 dozen

Ingredients:

• 1 cup shortening
• 1 cup sugar
• 1 cup packed brown sugar
• 2 eggs
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 2 cups old-fashioned oats
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 2 cups flaked coconut
• 1 cup chopped walnuts

Directions:

1.  In a large bowl, cream shortening and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
2. In a separate bowl, combine the flour, oats, baking powder, baking soda, and salt. Gradually add to the creamed mixture and mix well. Stir in coconut and walnuts.
3. Drop by rounded tablespoonfuls 3 inches apart onto greased baking sheets. Flatten slightly.
4. Bake at 350 F for 11-14 minutes, or until golden brown. Cool for 2 minutes before removing to wire racks. Store in an airtight container. 

Source: Taste of Home Cookies