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Chewy Crispy Coconut Cookies
SUBMITTED BY:
Melissa J
PHOTO BY:
Lauren
"Crispy, chewy, coconut, oatmeal, cornflake cookies. Wow are these good!"
RECIPE RATING:
Read Reviews
(89)
Review/Rate This Recipe
Original recipe yield 5 dozen
SERVINGS
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1/2 cup butter
1/2 cup packed brown sugar
1/2 cup white sugar
1 egg
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup crushed cornflakes cereal
1 cup rolled oats
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder
1 1/3 cups flaked coconut
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DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, cream together the butter, brown sugar and white sugar until smooth. Stir in the egg and vanilla. Sift together the flour, baking soda, salt and baking powder; stir into the creamed mixture. Add the oatmeal, crushed cereal and coconut and mix until combined.
Drop dough by teaspoonfuls onto a cookie sheet. Cookies should be about 2 inches apart. Bake for 10 to 12 minutes in the preheated oven. Cookies should be light brown at the edges and on the bottom. Remove from baking sheets to cool on wire racks.
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REVIEWS
Reviewed on Sep. 17, 2006 by Shannon E
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Shannon E
Sep. 17, 2006
Toast the coconut at 350 degrees for ten minutes prior to putting into the mixture, add a 1/2 cup chocolate chip cookies, and add 1/2 cup more flour - perfection! The toasting of the coconut really gives it a true coconut flavor. I was also generous on the vanilla. Excellent!
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10 users found this review helpful
Toast the coconut at 350 degrees for ten minutes prior to putting into the mixture, add a 1/2...
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Reviewed on Jan. 7, 2004 by MAGGIE MCGUIRE
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MAGGIE MCGUIRE
Jan. 7, 2004
Great cookies, Melissa. I made a batch in compliance with the recipe and agreed with a couple other reviewers that they had a slightly salty taste. The second batch was made eliminating the baking powder and 1/2 the salt, also added toasted walnuts and chocolate chips. Baked at 375degrees for 9 minutes. CRISPY AND DELISH! Just the way my family likes them. Thanks for sharing.
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7 users found this review helpful
Great cookies, Melissa. I made a batch in compliance with the recipe and agreed with a couple...
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Reviewed on Jan. 26, 2006 by HOON1
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HOON1
Jan. 26, 2006
I made these cookies twice. The second time, I toasted the coconut first. This made them much better, and more "coconutty". To toast the coconut just spread it on a baking sheet, and bake it at 350 for 5-10 mins, stirring a few times. I also used rice krispies instead of cornflakes the second time, and I liked it much better. Great recipe!
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5 users found this review helpful
I made these cookies twice. The second time, I toasted the coconut first. This made them much...
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Reviewed on Dec. 8, 2003 by
JULIATHEENA
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JULIATHEENA
Dec. 8, 2003
I made these cookies leaving out the salt. I arranged them on a air-bake cookie sheet in 1-tsp size rounded balls, then smashed them somewhat 'flat'. I baked on a for 9 minutes at 325 degrees in a convection oven. (375 degrees if non-convection). After they had cooled, I melted 1-1/2 cups semi-seet chocolate chips and 3 tbsp shortening. (Double boiler or microwave 1 min or until melted) I then dipped the cookie 1/2 way, then layed on wax paper to cool. They didn't last very long! You can also use white chocolate chips as an option.
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5 users found this review helpful
I made these cookies leaving out the salt. I arranged them on a air-bake cookie sheet in 1-tsp...
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Reviewed on Jul. 23, 2003 by
JOSIE
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JOSIE
Jul. 23, 2003
I really wanted to do something different with these cookies, so I cooked them in miniature muffin tins. I filled them about 3/4 of the way full, and baked them right at 10 minutes. After they cooled completely, I removed them from the muffin tins and they held their shape perfectly. I didn't have the coconut or chocolate chips and I really wanted a chocolate taste in these cookies...so I added 2 packets of instant hot chocolate with marshmallows. I know it sounds funny, but the cookies had a good flavor. All I had was a packet of raspberry flavored chocolate chips (from Hershey PA) and I wasn't going to open them for this recipe. I'd be glad to make these again. Thanks for sharing.
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5 users found this review helpful
I really wanted to do something different with these cookies, so I cooked them in miniature...
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Reviewed on Dec. 22, 2002 by BECKYSIZ
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BECKYSIZ
Dec. 22, 2002
These cookies are awesome!! Even if you don't like coconut you'll love these! I used rice crispy cereal in place of corn flakes because I was out and they were soooo good! They really are crispy and chewy! Thank You!
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5 users found this review helpful
These cookies are awesome!! Even if you don't like coconut you'll love these! I used rice...
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Reviewed on Aug. 28, 2003 by
Patricia
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Patricia
Aug. 28, 2003
Did I just die and go straight to heaven?? These cookies are extremely good. They are truly crispy. The ingredients don't stick together like in other cookie dough, but it melts together during the baking process. I used brazil nuts instead of coconut. I also added dried cranberries instead of raisins. It's going to be another favorite!!! Thanks!!!
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3 users found this review helpful
Did I just die and go straight to heaven?? These cookies are extremely good. They are truly...
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Reviewed on Apr. 30, 2003 by CAITIE09
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CAITIE09
Apr. 30, 2003
Yum! This was a real hit with my whole family. I have done some baking in the past but I am not a pro and I made this recipe with ease. I did make a few changes in order to make them a bit healthier...I used 1/4 cup white sugar, 1/4 cup brown sugar and 1/3 cup melted honey (just mixed in at same time as sugar) I added 1/4 tsp. baking soda (because of honey) and instead of 1/2 cup butter I used 1/4 cup of butter and 1/4 cup of apple sauce. I then cooked them on a lower temp. (just below 300 F) for 18-20 mins. I will definately try again with more honey and less sugar. Great recipe, thanks a bunch!
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3 users found this review helpful
Yum! This was a real hit with my whole family. I have done some baking in the past but I am...
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Reviewed on Jan. 28, 2003 by LCIDENT7
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LCIDENT7
Jan. 28, 2003
very easy recipe to make i used 1 cup of honey nut and oats cereal instead of cornflakes and the almonds really changed the taste of the cookie but either way they are delicious
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3 users found this review helpful
very easy recipe to make i used 1 cup of honey nut and oats cereal instead of cornflakes and...
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Reviewed on Aug. 9, 2006 by
CaityCait
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CaityCait
Aug. 9, 2006
Excellent! I've never baked anything this delicious! I used 1/4 cup butter and 1/4 applesauce instead of 1/2 cup of butter and they came out delicious. However, they were thinner than I hoped for and they spread a lot during baking, so large spoonfuls aren't necessary. They were somewhat hard to get off the pan because they were very sticky and soft when they came out of the oven. They also only took about 7 minutes to cook to a nice brown color. I made a batch with chocolate chips and my brother LOVED them. These are a hit with everyone, I'll definitely be making them again soon. Thank you!
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2 users found this review helpful
Excellent! I've never baked anything this delicious! I used 1/4 cup butter and 1/4 applesauce...
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