Sarahs Cornflake Coconut Cookies Recipes

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:

• Bring sugar and corn syrup to a boil.
• Remove from heat.
• Mix in butter and peanut butter.
• Stir in corn flakes.
• Press into the bottom of a 9 X 13 inch dish.
• Let cool.
• Cut into squares.

Steps:

• Preheat oven to 325 degrees F (170 degrees C).
• Beat egg whites until stiff (the egg whites not your arm).
• Stir in sugar, salt and vanilla.
• Blend coconut and corn flakes and add to egg white mixture.
• Drop on ungreased parchment paper. Bake for 15-18 minutes.

Steps:

• Preheat oven to 350 degrees.
• Beat together the butter and sugar until smooth. Add egg, lime juice and zest. Stir in flour, baking powder, and salt.
• Place the cornflakes in a bowl and drop cookie dough by teaspoonfuls into corn flakes and toss to coat.
• Bake on un-greased cookie sheet for 15 minutes.
• *Note: I omit the lime zest and use a little extra lime juice. Also, I live at high altitude, and so I use about 1/4 cup extra flour.