Coconut Cornflake Cookies Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C.) Combine the flour, baking soda, and salt; set aside.
• In a medium bowl, cream the butter, brown sugar, and white sugar until smooth. Beat in the egg and vanilla until light and fluffy. Gradually blend in the flour mixture, then mix in the coconut. Drop dough by teaspoonfuls onto an ungreased cookie sheet. Cookies should be about 3 inches apart.
• Bake for 8 to 10 minutes in the preheated oven, or until lightly toasted. Cool on wire racks.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, cream together the butter, brown sugar and white sugar until smooth. Stir in the egg and vanilla. Sift together the flour, baking soda, salt and baking powder; stir into the creamed mixture. Add the oatmeal, crushed cereal and coconut and mix until combined.
• Drop dough by teaspoonfuls onto a cookie sheet. Cookies should be about 2 inches apart. Bake for 10 to 12 minutes in the preheated oven. Cookies should be light brown at the edges and on the bottom. Remove from baking sheets to cool on wire racks.

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.

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°.

Steps:

• Preheat oven to 250 degrees F (120 degrees C). Line baking sheets with parchment paper sprayed with cooking spray.
• Beat the egg whites in a bowl with an electric mixer until they form stiff peaks. Gradually beat in the sugar, adding about 2 tablespoons at a time. Beat in the salt and vanilla extract until the mixture is glossy and holds its shape. Gently and lightly use a rubber spatula to fold the corn flakes, coconut, and walnuts into the meringue. Gently run the spatula through the center of the bowl, then around the sides of the bowl, repeating until fully incorporated. Drop the mixture by rounded tablespoons onto the prepared baking sheets.
• Bake in the preheated oven until the cookies are very lightly browned and set, 20 to 30 minutes. Let cool completely before removing with a metal spatula; warm cookies are very fragile.

Steps:

• Preheat oven to 350 degrees.
• Sift together flour, baking soda, and salt; stir in oats and cornflakes. Set aside.
• Cream butter and sugars. Add egg and vanilla, then oil. Mix well.
• Add flour mixture; mix well.
• Drop by spoonfuls onto ungreased cookie sheet.
• Bake 10 to 12 minutes.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large glass or metal bowl, whip egg whites to stiff peaks. Stir in white sugar. Fold in coconut and cornflakes. Drop by teaspoonfuls onto the prepared cookie sheets.
• Bake for 18 minutes in the preheated oven, or until coconut is golden.

Steps:

• Preheat oven to 325°F.
• In large mixing bowl beat egg whites until foamy.
• Stir in cream of tartar and vanilla.
• Gradually add sugar beating until stiff and glossy.
• Fold in pecans, coconut and cornflakes.
• Drop by rounded measuring tablespoon onto well greased or parchment lined baking sheets.
• Bake for about 20 minutes or until lightly browned.
• Remove immediately and place on wire rack to cool.

Steps:

• Combine Condensed Milk and Vanilla.
• Add Coconut and Corn Flakes.
• Mix until well combined.
• Drop by teaspoons on a cookie sheet lined with parchment paper. Or spray a cookie sheet with cooking spray.
• Bake at 325 for 10 minutes or until golden.