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:
Ingredients:
- One cup all-purpose flour
- One tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup firmly packed brown sugar
- 1/2 cup granulated sugar
- 1/3 cup melted butter
- One egg at room temp
- One tsp almond extract
- One cup coconut flakes
- One cup corn flakes
Directions:
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.
B'yond Pastry 
I really like your blog. A pleasure to come stroll on your pages. A great discovery and a very interesting blog. I come back to visit you. Do not hesitate to visit my universe. A soon 🙂
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Hello, Agelilie! Thank you so much for stopping. I will return the favor soon enough. Keep blogging. Peace.
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