6 cups all-purpose flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1/2 cup butter, softened
1/2 cup white sugar
3 eggs
3 teaspoons vanilla extract
1/2 cup white sugar
1 cup rolled oats
1/4 cup flaked coconut
1/4 cup sliced walnuts
1/4 cup confectioners' sugar
1/2 cup buttermilk
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a medium bowl, sift together flour, baking soda and salt. In a large bowl, cream together 1/2 cup of butter and sugar until light and fluffy. Stir in eggs one at a time, then stir in vanilla extract, 1/2 cup of the flour mixture at a time, until well blended. Fold in the fried coconut, 1/4 cup or so at a time, stir in the remaining flour mixture. Drop by spoonfuls onto the prepared cookie sheets, pressing them with a fork.
Bake for 12 to 15 minutes in the preheated oven. Cool cookies on wire racks. They can be stored frozen. Immediately after cookie bashing, dip two crumbly candy-coated pieces in water, then dip them again into chocolate or pasta sauce. Continue until all cookies are baked.
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