Coconut Cornflake Cookies
This Coconut Cornflake Cookie dough, and subsequently, the cookies, taste like a homemade, gourmet version of a wafer cookie. If wafer cookies didn't taste like cardboard....
I got this coconut cornflake cookie recipe out of a super retro Betty Crocker cookbook of my Grandmother’s.
Originally titled Ranger Cookies, of which I did not know the significance until a quick Google search lent its hand, have been renamed to include my favorite ingredient (coconut, duh) in the title. A lot of the recipes I've seen online include chocolate and the original Betty Crocker Ranger Cookie recipe also calls for Wheaties or Total, but I opted for cornflakes.
The rest is all Betty Crocker, or the people who develop and write her cookbooks….
Coconut Cornflake Cookies
Prep time: 12 MinCook time: 10 MinTotal time: 22 Min
Formerly known as Ranger Cookies!
Ingredients
- ½ C. shortening
- ½ C. sugar
- ½ C. brown sugar
- 1 egg
- ½ tsp. vanilla
- 1 C. flour
- ¼ tsp. baking powder
- ½ tsp. baking soda
- ¼ tsp. salt
- 1 C. cornflakes
- 1 C. quick oats
- ½ C. shredded coconut
Instructions
- Preheat oven to 375. Cream shortening, sugar, brown sugar, egg, and vanilla in a stand mixer for 3-5 minutes until well combined and no lumps remain.
- Add the flour, baking powder, baking soda, and salt. Combine well.
- Add the cornflakes and run the mixer on slow for about 30 seconds, letting them crush slightly.
- Remove from the stand and stir in the quick oats and coconut.
- Scoop into small, rounded balls using a tablespoon and place onto a sprayed or lined baking sheet.
- Bake for 9-10 minutes, remove from the oven and immediately use a heavy measuring cup or bottom of a glass cup to press the cookies flat. Allow cookies to rest on the pan for 2-3 more minutes and then move to a cooling rack.
