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A deliciously soft-centred coconut cookie recipe that’s covered in a crunchy coating of crushed corn flakes – these cookies never last long in my home!
These cookies are so delicious! I made them on Sunday to freeze for school lunchboxes, but by Tuesday they were all gone – LOL! Next time I will definitely make a double batch. These coconut cookies have a super soft centre, and a crunchy corn flake outer. It’s a great recipe for using up the crumbs left at the bottom of the cornflake box. I know we are Australian and we call cookies biscuits, but I feel like biscuits are what I buy in packages from the grocery store. Cookies for me are homemade treats I create for the family. PrintCoconut Cookie
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- Author: Katrina
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Category: [url href=”https://theorganisedhousewife.com.au/category/recipes/cookies/”]Cookies[/url]
Ingredients
Scale
- 125g butter
- 1/2 cup caster sugar
- 1 teaspoon vanilla essence
- 1 egg
- 1 1/4 cups self-raising flour, sifted
- 1 cup desiccated coconut
- 1 1/2 cup corn flakes, crushed
Instructions
- Preheat oven to 180°C, fan forced.
- Line 2 baking trays with baking paper, a silicone mat, or use a silicone baking tray.
- Cream butter, sugar and vanilla in an electric mixer, until pale and creamy.
- Add egg, mix.
- Add flour and coconut, mix.
- Roll tablespoons of mixture into balls.
- Roll balls in corn flakes to coat and then place on baking tray.
- Bake cookies for 15 minutes or until golden.
- Rest on tray for 5 minutes before transferring to a wire rack to cool completely.
This post was originally published on 14th September 2013, it has been updated with new photos.
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