Coconut Crisps

READY IN: 35mins
Recipe by Vicki in CT

From the Jr. League of Portland Maine's cookbook-RSVP.

Top Review by queencupcake24

I subbed rice crispies for corn flakes because those are what I had. I replaced the vanilla with half vanilla and half coconut extract. I didn't use nuts because I didn't have any. I was craving a crispy thin coconut cookie and these were INCREDIBLE. They are now a permanent part of my cookie repertoire and I will be drizzling these with chocolate and caramel when I feel fancy.

Ingredients Nutrition


  1. Preheat oven to 325 degrees.
  2. Cream sugar and butter; add eggs one at a time beating well after each addition.
  3. Add vanilla.
  4. Sift flour, baking powder and salt into mixture.
  5. Combine cornflakes, coconut, and nuts. Gently fold this into batter.
  6. Drop by teaspoonfuls onto a greased baking sheet.
  7. Bake for 15 minutes until golden.

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