Chewy Crispy Coconut Cookies

Chewy Crispy Coconut Cookies

188

"Crispy, chewy, coconut, oatmeal, cornflake cookies. Wow are these good!"

Ingredients

servings 101 cals
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Original recipe yields 30 servings

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Nutrition

  • Calories:
  • 101 kcal
  • 5%
  • Fat:
  • 4.4 g
  • 7%
  • Carbs:
  • 14.5g
  • 5%
  • Protein:
  • 1.2 g
  • 2%
  • Cholesterol:
  • 14 mg
  • 5%
  • Sodium:
  • 130 mg
  • 5%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. 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.
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Reviews

188
  1. 229 Ratings

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I made these cookies twice. The second time, I toasted the coconut first. This made them much better, and more "coconutty". To toast the coconut just spread it on a baking sheet, and bake it at ...

Great cookies, Melissa. I made a batch in compliance with the recipe and agreed with a couple other reviewers that they had a slightly salty taste. The second batch was made eliminating the baki...

Toast the coconut at 350 degrees for ten minutes prior to putting into the mixture, add a 1/2 cup chocolate chip cookies, and add 1/2 cup more flour - perfection! The toasting of the coconut re...