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:
- 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
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.