Total Time
35mins
Prep 20 mins
Cook 15 mins

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

Ingredients Nutrition

Directions

  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.
Most Helpful

5 5

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.

5 5

Absolutely wonderful little tasties, but then we do like the ol' coconut! Took half of them to a park-wide social, but was happy to keep the rest just for ourselves! Really liked their soft chewiness! Thanks for sharing this great recipe! [Made & reviewed in I Recommend recipe tag]

5 5

These are very good! I like that they are not too sweet and the crunch makes them perfect. I didn't have walnuts or macadamia nuts so used chopped pecans. Made for a bake sale at DSs school and I am glad I made a dozen for us at home! Made for Photo Forums 2010 Holiday Celebration.