Baby Boomer Cornflake Coconut Cookies Recipes

GRANDMA'S COCONUT CORN FLAKE COOKIES

Grandma's Coconut Corn Flake Cookies image

I grew up with Grandma making these special cookies. They are super-delicious and easy! I hope you enjoy them as much as my family does. Love you, Grandma!

Provided by Annexa

Categories Desserts Cookies Meringue Cookies

Time 50m

Yield 60

Number Of Ingredients 7

Ingredients

4 egg whites
1 cup white sugar
¼ teaspoon salt
1 teaspoon vanilla extract
3 cups corn flake cereal
1 cup sweetened flaked coconut
½ cup chopped walnuts

Steps:

Preheat oven to 250 degrees F (120 degrees C). Line baking sheets with parchment paper sprayed with cooking spray.
Beat the egg whites in a bowl with an electric mixer until they form stiff peaks. Gradually beat in the sugar, adding about 2 tablespoons at a time. Beat in the salt and vanilla extract until the mixture is glossy and holds its shape. Gently and lightly use a rubber spatula to fold the corn flakes, coconut, and walnuts into the meringue. Gently run the spatula through the center of the bowl, then around the sides of the bowl, repeating until fully incorporated. Drop the mixture by rounded tablespoons onto the prepared baking sheets.
Bake in the preheated oven until the cookies are very lightly browned and set, 20 to 30 minutes. Let cool completely before removing with a metal spatula; warm cookies are very fragile.

Nutrition Facts : Calories 31.2 calories, Carbohydrate 5.4 g, Fat 1 g, Fiber 0.2 g, Protein 0.5 g, SaturatedFat 0.4 g, Sodium 27 mg, Sugar 4 g

BABY BOOMER CORNFLAKE COCONUT COOKIES

Baby Boomer Cornflake Coconut Cookies image

There are several recipes posted which are similar to this, but by the Gods of the 60's, this is the basic one so many of our bridge-playing, menthol-cigarette-smoking, cream-of-mushroom-soup-casserole-making mothers had ready for us after school. I do the same for mine (without the bridge, cigs or Campbells) and they are always devoured. The recipe doubles and triples, butter substitutes well for the shortening and I use whatever nuts are on hand - they all work.

Provided by Elisabetta47

Categories Drop Cookies

Time 40m

Yield 45 cookies, 45 serving(s)

Number Of Ingredients 12

Ingredients

1/2 cup shortening
1/2 cup white sugar
1/2 cup brown sugar (packed)
1 egg
1/2 teaspoon vanilla
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup white flour
1 cup coconut
1 cup corn flakes
3/4 cup walnuts, chopped

Steps:

Preheat oven to 375°.
Cream shortening and sugars.
Add egg and vanilla and combine.
In a separate bowl, sift together the dry ingredients.
Add the dry to the creamed mixture and stir well.
Add the coconut, cornflakes, walnuts and combine (hands help).
Drop by teaspoon on cookie sheet.
Press fairly flat with fork dipped often in cold water.
Bake 7-8 minutes.

Nutrition Facts : Calories 77.3, Fat 4.9, SaturatedFat 1.8, Cholesterol 4.7, Sodium 51.7, Carbohydrate 8, Fiber 0.5, Sugar 4.8, Protein 0.9

COCONUT-CORNFLAKE COOKIES

Coconut-Cornflake Cookies image

Flourless cookies.

Provided by LG Burnett

Categories Coconut Cookies

Yield 18

Number Of Ingredients 6

Ingredients

3 egg whites
1 ¼ cups white sugar
¼ teaspoon salt
½ teaspoon vanilla extract
2 ½ cups flaked coconut
1 ½ cups cornflakes cereal

Steps:

Preheat oven to 325 degrees F (170 degrees C).
Beat egg whites until stiff (the egg whites not your arm).
Stir in sugar, salt and vanilla.
Blend coconut and corn flakes and add to egg white mixture.
Drop on ungreased parchment paper. Bake for 15-18 minutes.

Nutrition Facts : Calories 112.1 calories, Carbohydrate 21.3 g, Fat 2.9 g, Fiber 1.1 g, Protein 1.1 g, SaturatedFat 2.7 g, Sodium 87.7 mg, Sugar 18 g

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