Crispy coconut corn flake cookies are also known as coconut crisp cookies, oatmeal coconut cookies, crispy coconut cookies, among many other names. Whatever they are called, these sweets are a delicious little treat that bake up in a snap. These are quite simple to make and can provide as an excellent substitution for coconut haystack candy during the holiday season, as they can taste very much similar in comparison. These crispy coconut cookies have a combination of sugar, corn flakes, coconut, oatmeal and other yummy ingredients. Coconut lovers really enjoy these cookies. However, anyone who does not enjoy the taste of coconut will be very disappointed with these cookies. Give this unique recipe a try and see how delightful these cookies really are. Perfect for gifts, dinners and snacks for parties. Although these do seem to have a holiday ring about them, these can be made anytime.

Crispy Coconut Corn Flake Cookies

Coconut Crisp Cookies Ingredients:

  • 1 3/4 cups of all purpose flour
  • 1 teaspoon of baking powder
  • 3/4 teaspoon of baking soda
  • 1/2 teaspoon of salt
  • 1 cup of white sugar
  • 1 cup of brown sugar
  • 1 cup of vegetable shortening
  • 2 eggs
  • 1 teaspoon of vanilla extract
  • 2 tablespoons of milk
  • 2 cups of corn flakes
  • 1 1/3 cup of coconut
  • 1 cup of quick oats

Coconut Crisp Cookies Directions:

  1. Sift the all purpose flour, baking powder, baking soda and salt together in a small mixing bowl.
  2. Cream the brown sugar, white sugar and vegetable shortening together in a large mixing bowl. Continue to cream until the ingredients become light and fluffy.
  3. Mix in the eggs and vanilla extract. Beat until it is thoroughly blended.
  4. Add and mix in the milk and sifted flour mixture a little bit at a time.
  5. Once the mixture is well blended, but not over beaten, remove the beaters from the electric mixer.
  6. Then fold in the coconut, corn flakes and oatmeal by hand. Do this until the coconut, corn flakes and oatmeal is evenly distributed throughout the cookie dough.
  7. Drop the cookies out onto a greased cookie sheet by the teaspoonfuls. It works well to simply spray the cookie sheet with a baking, nonstick cooking spray.
  8. Bake at 375 degrees Fahrenheit for about 10 to 12 minutes. The cookies will be set when done baking. Avoid over cooking these as it will make them overly chewy.
  9. Remove from the oven and place on a wire rack to cool.

These cookies can be served as soon as they are cool enough to handle. They may seem too soft until they have had cooled thoroughly. However, any leftovers should be stored in an airtight container to retain their crisp outside and chewy inside.

It is always best to sift the flour once, before measuring, for more accurate measurements. However, don’t use this as a substitute for sifting together the dry ingredients. This is important as well. These crispy coconut, corn flake cookies make excellent gifts for the holidays. Line a tin or dye free gift box with wax paper and place the cookies inside. These are also perfect for people who are not allowed chocolate or nuts