This recipe is from Karen Poppen of Keyes, Calif. She writes, “Every Christmas, my mom made persimmon cookies that I didn’t like. One day, I was visiting a friend and she offered me some persimmon cookies. I politely declined, explaining that I didn’t like them. She told me that her cookies — persimmon oatmeal with coconut — were different, and she encouraged me to try them. They were wonderful!
“She gave me the recipe and I have made them ever since. However, persimmons aren’t available year-round, so I often substitute canned pumpkin for the persimmon. They taste a bit different, but they’re also delicious!”
PERSIMMON OATMEAL COOKIES WITH COCONUT
1 cup persimmon pulp (or canned pumpkin)
1 teaspoon soda
3/4 cup butter or margarine
1-1/2 cups sugar
1-1/2 cups quick-cook oatmeal
1/2 cup coconut
1-1/2 cups flour
2 teaspoon baking powder
1/2 teaspoon each of salt, ground nutmeg, and ground cloves 1 teaspoon ground cinnamon 1/2 cup chopped nuts (optional)
Combine persimmon pulp and soda. Set aside.
Cream butter or margarine and sugar. Add eggs and then pulp mixture, combining thoroughly after each addition. Combine flour, baking powder, salt, nutmeg, cloves and cinnamon, and add to wet mixture. Fold in nuts.
Grease cookie sheets. Use two spoons to drop walnut-size mounds on the cookie sheets. Bake at 375 degrees for 10 to 12 minutes. Remove immediately from cookie sheets to cooling rack. When cool, place in covered container, using waxed paper to separate layers. Recipe will make 100 cookies, if they are small.