Coconut Cornflake Cookies

Easy and Delicious Coconut Corn flake cookies

Whether it is to the office, a kid’s birthday party, the lake or lunch for the ladies, each time I take Coconut Cornflake Cookies somewhere I am (without fail) asked for the recipe.  We are going on a three day canoe trip next weekend and I thought these cookies would be a perfect pick-me-up after a long day of paddling. However, I could also argue (with myself) that the addition of cornflakes makes Coconut Cornflake Cookies a breakfast food!

I must say that these Coconut Cornflake Cookies are so chewy and delicious that they are hard to resist. My fiance agreed and he ate three cookies in a matter of seconds last night before I hid the rest of the cookies in the freezer. Time will tell if there are any left in the freezer on Friday when we set off on the canoe trip.

Easy and Delicious Coconut Cornflake cookies

Coconut Cornflake Cookies
Prep time
Cook time
Total time
Chewy, quick, easy and delicious. Coconut cornflake cookies can't be beat!
Recipe type: Baking
Serves: 35 cookies
  • ½ cup butter
  • ½ cup white sugar
  • ½ cup brown sugar (packed)
  • 1 egg
  • ½ teaspoon vanilla
  • 1 cup white flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup unsweetened coconut
  • 1 cup cornflakes (leave whole, do not crumble)
  1. Preheat oven to 375 degrees Fahrenheit.
  2. In a medium sized mixing bowl, cream butter and sugars.
  3. Add egg and vanilla and combine.
  4. Add the flour, baking soda, baking powder and salt to the creamed mixture and stir well.
  5. Add the coconut and cornflakes and combine (hands help).
  6. Roll into balls and put on cookie sheet.
  7. Press fairly flat with fork dipped often in cold water.
  8. Bake for 7-8 minutes.
  9. Using a spatula, remove the cookies from the cookie sheet and let cool on a piece of wax paper or parchment paper.

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