These Crispy Coconut Cookies are another wonderful cookie recipe that I found while searching on the internet. I love to stumble over traditional cookie recipes like this, and these Crispy Coconut Cookies are lightweight, perfectly crispy and buttery. They are distributed as they baked by the addition of butter and relatively low quantities of flour so that when they take out from the oven they are completely cool and tight on the edge and slightly chewy to the center thanks to those rolling oats and coconut.
These cookies have a delicious flavor and chewiness of brown sugar and sweetheart. The coconut gives a great texture and makes them super soft, then slightly subdued. The coconut gives not only an enormous taste but also a chewy texture that makes a thin, soft, and bendable cookie. And even a few days later (when it last that long), the cookies remain soft and chewy. We hope you will enjoy while eating the cookies as much as we do.
½ cup butter
½ cup packed brown sugar
½ cup white sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup crushed cornflakes cereal
1 cup rolled oats
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon baking powder
1 ⅓ cups flaked coconut
1. Preheat the oven about 175 degrees C (350 degrees F).
2. Toss the butter, brown sugar, and white sugar in a large bowl together until smooth. Mix the egg and vanilla. Sift the flour, baking soda, salt, and baking powder, and add to the creamy mix. Add oatmeal, coconut and cereal crushed, and mix.
3. On a cookie sheet, place the dough by tsp. must be 2 inches of cookies apart. In the preheated oven, baked the cookies for about 10 to 12 minutes. Put cookies on the edges and the bottom should be light brown. Remove from the baking sheet to cool on wire racks.
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