Coconut cookies are almost worth dying for. I know that the title suggests this cookie is all about coconut, and don’t get me wrong, I love coconut cookies like I love breathing, but there’s no reason you can’t throw some corn flakes in those babies. In fact, we usually call them Cornflake Cookies.
In fact, the Fruitarian took a bite and said, “Do these cookies have corn flakes in them?,” as if he had not eaten these cookies every single Christmas of his young life.
Me: “Why do you say that, as if you’ve never eaten these before?”
Fruitarian: “Have you made these before?”
Me: “Get over here, so I can slap you.”
Robb told me the other day that he thinks we have a pretty good mix of family recipes from both sides. His family brought these gorgeous cookies, as well as the Norwegian chewy bread, Kringla, and some homemade chicken and noodles served over mashed potatoes. It’s solid farm food.
My family brought potato cheese soup, some plain-as-can-be enchiladas, oatmeal chocolate chip cookies, and, of course, the black cherry eggnog. I have yet to convince Robb about the wonders of black cherry eggnog, but the plain old enchiladas are his all time favorite meal.
I’ll admit that the first time Robb told me about this family recipe, cookies with corn flakes in them, I probably gave him a weird look. Because, let’s face it, it sounds weird.
But, that’s how genius is born, right? Out of unusual combinations that others would not have thought to try? It’s true in this case, at least, because this might just be the perfect cookie. Just crunchy enough, but still chewy, kind of small, and great with a glass of cold milk.
What more can you ask in a cookie?
- ½ cup butter
- ½ cup sugar
- ½ cup brown sugar
- 1 egg
- 1 tsp. vanilla
- ½ tsp. salt
- 1 tsp. baking powder
- ¼ tsp. baking soda
- 1½ cups + 2 T. flour
- 1 cup coconut
- 1 cup lightly crushed corn flakes
- Cream butter and sugars. Add egg and vanilla and mix well.
- Add salt, soda, baking powder, and flour and mix just until combined. Fold in coconut and corn flakes.
- Drop small spoonfuls on a baking sheet, and bake at 350 degrees for 8-10 minutes. Immediately after removing from oven, smash cookies flat with a pancake turner or bottom of a heavy glass. Let sit on baking sheet 1 minute before moving to a cooling rack.
- Store in an airtight container.
If you enjoy this recipe, you might also enjoy:
This recipe linked up at: Gingersnap Crafts; Rattlebridge Farm; Romantic Home; Shabby Nest; I Should be Mopping the Floor; ; Between Naps on the Porch; Skip to my Lou; Sugar Bee Crafts; Hope studios; Carolyn’s Homework;