Baby Boomer Cornflake Coconut Cookies

“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.”
READY IN:
40mins
SERVES:
45
YIELD:
45 cookies
UNITS:
US

Ingredients Nutrition

Directions

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

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