Corn Flake Cookie
Crispy, coconut-infused cookies with crunchy corn flakes, perfect for satisfying sweet cravings and sharing at gatherings or as a delightful snack.
Ingredients
Instructions
- Sift together flour, baking soda, salt, and baking powder.
- Cream shortening, sugar, and brown sugar together until light and fluffy.
- Add beaten eggs and vanilla to the creamed mixture and mix well.
- Gradually add the dry ingredients to the wet mixture, mixing until combined.
- Fold in shredded coconut and corn flakes gently.
- Drop teaspoonfuls of dough onto greased cookie sheets, spacing them evenly.
- Bake at 350°F (175°C) for 8 to 10 minutes until golden brown.
- Remove from oven, cool slightly, then transfer to wire racks to cool completely.
Tips & Substitutions
For added flavor, consider using unsweetened coconut or even toasting the coconut before adding it to the dough. If you're short on shortening, you can substitute with an equal amount of butter for a richer taste. Ensure your eggs are at room temperature for better incorporation into the batter, and feel free to add nuts or chocolate chips for a twist. This recipe is a fun way to use up leftover corn flakes.
Serving Suggestions
These Corn Flake Cookies are perfect for a sweet snack or dessert. Serve them alongside a glass of cold milk or a scoop of vanilla ice cream for a delightful treat. They also pair well with coffee or tea for an afternoon pick-me-up. For a complete dessert spread, consider offering them with Granny'S Rice Pudding or Apple Caramel Cake to impress your guests.
Storage & Reheating
Store any leftover cookies in an airtight container at room temperature for up to one week. For longer storage, you can freeze the cookies in a single layer on a baking sheet, then transfer them to a freezer bag. To reheat, simply warm them in the oven at 300°F (150°C) for a few minutes until just heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Corn Flake Cookie contains roughly 1013 calories, with 12g protein, 107g carbohydrates, and 48g fat. It is an excellent source of iron (60% of the Daily Value), dietary fiber (58% of the Daily Value), and vitamin C (47% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 2699mg per serving (117% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the texture might be denser. To maintain the cookie's lightness, you may want to use a mix of whole wheat and all-purpose flour, or add an extra tablespoon of liquid to the dough.
How do I know when the cookies are done baking?
The cookies are done when they turn a golden brown color around the edges and are still slightly soft in the center. They will continue to firm up as they cool on the baking sheet. Keep an eye on them, as baking times can vary based on your oven.
Can I add chocolate chips to this recipe?
Absolutely! Chocolate chips make a fantastic addition to Corn Flake Cookies. You can fold in about 1 to 2 cups of semi-sweet or dark chocolate chips after mixing in the coconut and corn flakes for a delicious twist.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).