Coconut Castles

READY IN: 19mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350 degrees F.
  • Cream the shortening and brown sugar (I often cut the sugar down by 20% or so). Add salt, vanilla and the beaten eggs.
  • Crush the cornflakes. I always do this by measuring out twice as much uncrushed Corn Flakes and crushing them down to the correct amount. For this large recipe, I have two big four cup measures full of uncrushed Corn Flakes, and then crush them by hand down to two cups each.
  • (You can make this recipe gluten free by using gluten free corn flakes -- they take a little more force to crush but make the cookies even crunchier and cut down on the sugar).
  • Add cornflakes, coconut and nuts to the egg and shortening mixture and mix well.
  • Measure by tablespoons onto prepared baking sheets, either well-greased or, better yet, covered with baking parchment.
  • Cook until golden brown, about 10 to 14 minutes, depending on your oven.
  • Let the cookies cool on the pan until they firm up.
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