Best 4 Coconut Cornflake Cookies Recipes
Indulge in the delightful harmony of coconut and cornflakes, transformed into a symphony of flavors in these Coconut Cornflake Cookies. Embark on a culinary journey with three enticing recipes, each offering a unique twist on this classic treat.
1. **Classic Coconut Cornflake Cookies:** Experience the timeless charm of the original Coconut Cornflake Cookies. Buttery and crumbly, these cookies are generously coated in a delectable coconut-cornflake mixture, creating a textural symphony in every bite.
2. **Chocolate-Dipped Coconut Cornflake Cookies:** Elevate your cookie experience with the Chocolate-Dipped Coconut Cornflake Cookies. Dunk these classic cookies into melted chocolate, then sprinkle with coconut flakes and crushed cornflakes for an irresistible combination of flavors and textures.
3. **Peanut Butter Coconut Cornflake Cookies:** Embark on a journey of peanut butter indulgence with the Peanut Butter Coconut Cornflake Cookies. Creamy peanut butter blends seamlessly with the coconut and cornflakes, creating a delightful balance of sweet and nutty flavors.
Prepare to tantalize your taste buds with these Coconut Cornflake Cookie variations, each offering a distinctive flavor profile that will leave you craving more.
COCONUT-CORNFLAKE COOKIES
Flourless cookies.
Provided by LG Burnett
Categories Desserts Cookies Fruit Cookie Recipes Coconut
Yield 18
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees F (170 degrees C).
- Beat egg whites until stiff (the egg whites not your arm).
- Stir in sugar, salt and vanilla.
- Blend coconut and corn flakes and add to egg white mixture.
- Drop on ungreased parchment paper. Bake for 15-18 minutes.
Nutrition Facts : Calories 112.1 calories, Carbohydrate 21.3 g, Fat 2.9 g, Fiber 1.1 g, Protein 1.1 g, SaturatedFat 2.7 g, Sodium 87.7 mg, Sugar 18 g
BABY BOOMER CORNFLAKE COCONUT COOKIES
There are several recipes posted which are similar to this, but by the Gods of the 60's, this is the basic one so many of our bridge-playing, menthol-cigarette-smoking, cream-of-mushroom-soup-casserole-making mothers had ready for us after school. I do the same for mine (without the bridge, cigs or Campbells) and they are always devoured. The recipe doubles and triples, butter substitutes well for the shortening and I use whatever nuts are on hand - they all work.
Provided by Elisabetta47
Categories Drop Cookies
Time 40m
Yield 45 cookies, 45 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375°.
- Cream shortening and sugars.
- Add egg and vanilla and combine.
- In a separate bowl, sift together the dry ingredients.
- Add the dry to the creamed mixture and stir well.
- Add the coconut, cornflakes, walnuts and combine (hands help).
- Drop by teaspoon on cookie sheet.
- Press fairly flat with fork dipped often in cold water.
- Bake 7-8 minutes.
Nutrition Facts : Calories 77.3, Fat 4.9, SaturatedFat 1.8, Cholesterol 4.7, Sodium 51.7, Carbohydrate 8, Fiber 0.5, Sugar 4.8, Protein 0.9
COCONUT-CORNFLAKE COOKIES
Categories Corn
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees F (170 degrees C).
- Beat egg whites until stiff (the egg whites not your arm). Stir in sugar, salt and vanilla.
- Blend coconut and corn flakes and add to egg white mixture.
- Drop on ungreased parchment paper. Bake for 15-18 minutes.
SARAH'S CORNFLAKE COCONUT COOKIES
This recipe didn't have a name on it but it did say to throw these cookies at the wall - I tried that name for awile and no takers, hence the new name. They actually are really good cookies.
Provided by Hill Family
Categories Dessert
Time 27m
Yield 6 dozen
Number Of Ingredients 13
Steps:
- Cream the butter and sugars together. Add egg and beat until light and fluffy.
- Add the oil and blend. Add flour, baking soda and salt. Mix well.
- Mix in remaining ingredients and form into balls.
- Place on ungreased cookie sheet and bake for 12 minutes at 350°.
Tips:
- Use fresh, unsweetened coconut flakes for the best flavor and texture.
- If you don't have sweetened condensed milk, you can make your own by simmering 1 cup of sugar and 1/4 cup of water in a saucepan until the sugar dissolves. Then, add 1 cup of evaporated milk and stir until well combined.
- For a chewier cookie, use 1 cup of quick oats instead of cornflakes.
- If you want a crispy cookie, bake the cookies for a few minutes longer.
- Let the cookies cool completely before storing them in an airtight container.
Conclusion:
These coconut cornflake cookies are a delicious and easy-to-make treat that is perfect for any occasion. They are crispy, chewy, and full of coconut flavor. Whether you are a fan of coconut or not, you are sure to love these cookies. So next time you are looking for a sweet snack, give these coconut cornflake cookies a try. You won't be disappointed!
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