Best 3 Baby Boomer Cornflake Coconut Cookies Recipes
If you're looking for a perfect cookie to bring back childhood memories, look no further! Baby boomer cornflake coconut cookies are a classic dessert that has been enjoyed for generations. With their crispy cornflakes, sweet coconut, and gooey melted marshmallows, these cookies are sure to be a hit with both kids and adults alike. Whether you're baking for a special occasion or just want a tasty treat, this recipe is sure to satisfy your cravings.
Here are our top 3 tried and tested recipes!
GRANDMA'S COCONUT CORN FLAKE COOKIES
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
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
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
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
Flourless cookies.
Provided by LG Burnett
Categories Coconut Cookies
Yield 18
Number Of Ingredients 6
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
Tips:
- Use unsalted butter to control the amount of salt in the cookies.
- Chill the cookie dough for at least 30 minutes before baking. This will help the cookies hold their shape and prevent them from spreading too much.
- Line the baking sheet with parchment paper to prevent the cookies from sticking.
- Bake the cookies until they are just golden brown around the edges. Overbaking will make them dry and crumbly.
- Let the cookies cool completely on the baking sheet before transferring them to a wire rack.
- Store the cookies in an airtight container at room temperature for up to 3 days.
Conclusion:
These Baby Boomer Cornflake Coconut Cookies are a delicious and nostalgic treat that are perfect for any occasion. With their simple ingredients and easy-to-follow instructions, they are a great recipe for bakers of all skill levels. So next time you're looking for a sweet and satisfying snack, give these cookies a try!
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