This Coconut Cornflake Cookie dough, and subsequently, the cookies, taste like a homemade, gourmet version of a wafer cookie. If wafer cookies didn't taste like cardboard....
I got this coconut cornflake cookie recipe out of a super retro Betty Crocker cookbook of my Grandmother’s.
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Originally titled Ranger Cookies, of which I did not know the significance until a quick Google search lent its hand, have been renamed to include my favorite ingredient (coconut, duh) in the title. A lot of the recipes I've seen online include chocolate and the original Betty Crocker Ranger Cookie recipe also calls for Wheaties or Total, but I opted for cornflakes.
The rest is all Betty Crocker, or the people who develop and write her cookbooks….
Coconut Cornflake Cookies
Ingredients:
½ C. shortening
½ C. sugar
½ C. brown sugar
1 egg
½ tsp. vanilla
1 C. flour
¼ tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
1 C. cornflakes
1 C. quick oats
½ C. shredded coconut
Directions: 1. Preheat oven to 375. Cream shortening, sugar, brown sugar, egg, and vanilla in a stand mixer for 3-5 minutes until well combined and no lumps remain.
2. Add the flour, baking powder, baking soda, and salt. Combine well.
3. Add the cornflakes and run the mixer on slow for about 30 seconds, letting them crush slightly.
4. Remove from the stand and stir in the quick oats and coconut.
5. Scoop into small, rounded balls using a tablespoon and place onto a sprayed or lined baking sheet.
6. Bake for 9-10 minutes, remove from the oven and immediately use a heavy measuring cup or bottom of a glass cup to press the cookies flat. Allow cookies to rest on the pan for 2-3 more minutes and then move to a cooling rack.
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