Baby Boomer Cornflake Coconut Cookies
Indulge in a nostalgic treat with Baby Boomer Cornflake Coconut Cookies, a delightful fusion of crunch and sweetness that’s perfect for cookie lovers of all ages. These golden goodies combine lightly crushed cornflakes, sweetened shredded coconut, and optional chopped pecans or walnuts for a texture-packed bite that’s both chewy and crisp. With a buttery dough kissed with hints of vanilla and a balanced blend of brown and granulated sugars, these cookies bake to perfection in just 12 minutes. Quick to prep and irresistibly delicious, they’re ideal for bake sales, afternoon snacks, or casual tea-time conversations. Elevate your cookie jar with this retro-inspired recipe that brings comfort and joy with every bite!
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Recipe Information
Ingredients
- 1 cup Unsalted butter
- 0.75 cup Granulated sugar
- 0.5 cup Brown sugar, packed
- 2 pieces Large eggs
- 1 teaspoon Vanilla extract
- 1.5 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 3 cups Cornflakes, lightly crushed
- 1 cup Sweetened shredded coconut
- 0.5 cup Chopped pecans or walnuts (optional)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, cream together the unsalted butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Using a spatula or spoon, gently fold in the crushed cornflakes, shredded coconut, and chopped nuts (if using). Be careful not to overmix.
Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown. The centers may look slightly underbaked, which is fine.
Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to a week, if they last that long!
Nutrition Facts
Calories |
4250 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 173.6 g | 223% | |
| Saturated Fat | 83.9 g | 420% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 620 mg | 207% | |
| Sodium | 2631 mg | 114% | |
| Total Carbohydrate | 661.6 g | 241% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 301.0 g | ||
| Protein | 58.5 g | 117% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 248 mg | 19% | |
| Iron | 86.3 mg | 479% | |
| Potassium | 1065 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
