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Ingredients
| multipurpose shortening: 1/2 cup |
| granulated sugar: 1/2 cup |
| light brown sugar (packed): 1/2 cup (packed) |
| eggs: 1 |
| vanilla extract: 1/2 tsp |
| baking soda: 1/2 tsp |
| baking powder: 1/2 tsp |
| salt: 1/2 tsp |
| all-purpose flour (unsifted): 1 cup |
| coconuts (shredded): 1 cup |
| Corn Flakes: 1 cup |
| walnuts (chopped): 3/4 cup (chopped) |
Baby Boomer Cornflake Coconut Cookies
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
20 min -
Servings
45 serving(s)
Tags
- Preheat oven to 375°.
- Cream shortening and sugars.
- Add egg and vanilla and combine.
- In a separate bowl, sift together the dry ingredients.
- Add the dry to the creamed mixture and stir well.
- Add the coconut, cornflakes, walnuts and combine (hands help).
- Drop by teaspoon on cookie sheet.
- Press fairly flat with fork dipped often in cold water.
- Bake 7-8 minutes.