How I made my coconut cornflakes cookies
I have made and eaten a lot of cookies, but these shredded coconut cornflakes cookies are by far my best yet. I stumbled upon the recipe in an old Southern cookbook, and I decided to play around with it. And the result is overwhelming. One of our BFF and tester called me on the phone and requested a batch. But there is one problem: I never made the same cookies twice. Here is how I made them:
|1 cup||all-purpose flour|
|½ cup||firmly packed brown sugar|
|1/2 cup||granulated sugar|
|1/3 cup||melted butter|
|½ teaspoon||baking powder|
|1 teaspoon||baking soda|
|½ teaspoon||almond extract|
|1 cup||flaked or shredded coconut|
|1 cup||corn flakes|
Preheat oven to 350 F
Grease baking sheets
Combine butter, sugars, egg, and vanilla until creamy.
Place flour, baking soda, baking powder, and salt in a large mixing bowl and mix well. Stir into sugar mixture; mix well. Stir in coconut flakes and cornflakes. Drop dough from a teaspoon or ice cream scoop onto baking sheets; space about two inches apart.
Bake 8-10 minutes, until lightly browned. Cool slightly; remove from pan onto a cooling rack to finish cooling.