I really love cookies. I think if it came down to it, and I had to choose only one item from the “sweets” category to eat for the rest of my life, it would be cookies.
But the cookies I’m sharing with you today might be my absolute favorite. I made them for the first time a couple of years ago to give as part of a holiday goodie bag, and since have made them for various occasions. Truth be told, I make them for others because I want an excuse to eat some myself!
Another confession: eating the raw cookie dough of these is a risk I can’t help but take. I know, I know. It’s not completely safe for me to do that, and I’m definitely not condoning that you do so, but man, oh man. I can’t stop!
If you don’t like coconut, I don’t expect you to like these, because they are all about some coconut. If you don’t enjoy an intense salty/sweet combo, then you probably won’t be crazy about these. But if you like either of those things, then you’ll be absolutely head over heels for them like I am!
Crispy Chewy Coconut Cookies
Makes approximately 40 cookies. From allrecipes.com
1/2 cup butter
1/2 cup packed brown sugar
1/2 cup white sugar
1 tsp vanilla extract
1 cup all-purpose flour
1 cup crushed cornflakes cereal
1 cup rolled oats
1 tsp baking soda
1/2 tsp salt
1/2 tsp baking powder
1 1/3 cups flaked coconut
Preheat oven to 350 degrees.
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.