Ingredients for Baby Boomer Cornflake Coconut Cookies
- 1 cup (2 sticks) shortening
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- Not found in recipe
- ½ teaspoon salt
- 2 cups all-purpose flour
- 1 cup sweetened shredded coconut
- 1 cup crushed cornflakes
- ½ cup chopped walnuts
- 1 cup (2 sticks) softened butter
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How to Make Baby Boomer Cornflake Coconut Cookies
- Preheat oven to 375°F (190°C).
- Cream together 1 cup (2 sticks) softened butter or shortening and ¾ cup granulated sugar and ¾ cup packed brown sugar until light and fluffy.
- Beat in 1 large egg and 1 teaspoon vanilla extract until well combined.
- In a separate bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in 1 cup sweetened shredded coconut, 1 cup crushed cornflakes, and ½ cup chopped walnuts (or nuts of your choice).
- Drop rounded teaspoons of cookie dough onto ungreased baking sheets.
- Gently press each cookie down with a fork dipped in cold water to create a criss-cross pattern.
- Bake for 7-8 minutes, or until the edges are lightly golden brown.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
19g
Fat
9g
Carbs
2g
