Total Time
45mins
Prep 15 mins
Cook 30 mins

Ingredients Nutrition

Directions

  1. Cream sugars and shortening.
  2. Add eggs and vanilla.
  3. Now fold in flour ,soda, salt, and powder.
  4. After all is well mixed, Fold in coconut and corn flakes.
  5. Drop by small teaspoonfuls on greased baking sheet about 1 1/2 inch apart.
  6. Bake at 350 for 8 to 10 minutes.

Reviews

(2)
Most Helpful

Made these tonight. I didn't put in the coconut flakes but used chocolate chips instead. They are a crisp cookie. Great for dunking in tea. I think next time I make them I will use 1/2 shortening and 1/2 butter to give them a softer texture. I liked them. :)

Carol :) December 23, 2001

I made these this evening to serve with hot Spiced ginger tea - went well! I agree with the first reviewer, Carol, that these are for sure a crisp cookie that is great with tea/coffee. I used all the ingredients in the recipe, except that I substituted the shortening with margarine. I baked at 180C for 30 minutes. I made just 1 batch of 6 huge cookies(I dropped a tbsp. of the cookie mixture into the greased baking tray and so, the cookies that resulted were giant sized) :) My 6 huge cookies are equivalent to 12-14 smaller ones. I have to run now to make another batch and another until I use up all the mixture. This makes a whole LOT of cookies:)

Charishma_Ramchandani November 07, 2002

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