Baby Boomer Cornflake Coconut Cookies Recipes

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Beat butter, brown sugar, and white sugar together in a bowl until creamy.
• Beat in eggs and vanilla extract until smooth.
• In a separate bowl, whisk together both amounts of flour, salt, baking soda, and baking powder. Mix flour mixture into the liquid ingredients.
• Gently mix rolled oats, corn flakes, and coconut into the dough until thoroughly combined.
• Drop the dough by tablespoons onto baking sheets.
• Bake in the preheated oven until the cookies are light golden brown, 10 to 12 minutes.
• Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Grease a baking sheet.
• Beat egg white in a bowl with an electric hand-mixer until stiff peaks form.
• Gradually beat sugar, 1 tablespoon at a time, into egg whites until fully incorporated. Stir salt and vanilla extract into egg whites until thoroughly mixed.
• Fold coconut and corn flakes into the mixture.
• Drop coconut mixture by the teaspoon onto the prepared baking sheet.
• Bake cookies in the preheated oven until lightly crisp, 20 minutes.
• Transfer cookies to wire rack to cool, at least 15 minutes.

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 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 350 degrees F.
• In a large bowl cream together butter, shortening, white sugar and brown sugar until smooth. Beat in the eggs and vanilla until fluffy.
• Stir together flour, baking soda, cinnamon, nutmeg, cloves, and salt. Gradually beat into butter mixture. Stir in oats, raisins and coconut.
• Drop by tablespoonfuls onto parchment-covered baking sheets.
• Bake about 11-13 minutes until golden brown. Cool completely on wire rack.
• Store in airtight container to keep the cookies soft and chewy.

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 350 degrees F (175 degrees C).
• Beat brown sugar, white sugar, and butter together with an electric mixer in a large bowl until smooth. Add 1 egg one at a time, allowing the first to blend into the butter mixture before adding the next with the vanilla.
• Stir flour, baking soda, salt, and baking powder together in a bowl. Beat into the butter mixture until just incorporated into a dough. Fold oats, crispy rice cereal, and coconut into the dough; mixing just enough to evenly combine.
• Drop cookie dough by teaspoonful onto baking sheets.
• Bake in preheated oven until browned, 8 to 9 minutes. Cool cookies slightly on baking sheets before moving to cooling racks to cool completely.

Steps:

• Combine cornflakes, coconut and pecans; set aside. In a small heavy saucepan, combine remaining ingredients. Cook, stirring constantly, over medium heat until a candy thermometer reads 240° (soft-ball stage). Add syrup mixture to dry ingredients; stir well. Drop by tablespoonfuls onto waxed paper. Let stand until set.