Ingredients
C oconut Crunch Cookies
½ cup granulated sugar ½ cup chopped pecans or hazelnuts 1¼ cups flaked coconut 1 cup crushed cornflakes or wheat cereal flakes ¾ cup packed brown sugar ½ cup quick-cooking rolled oats 1¼ cups all-purpose flour
1 tsp. baking soda 1 tsp. baking powder ¼ teaspoon salt ½ cup softened butter 1 lightly beaten egg 1 teaspoon vanilla
Directions 1. Preheat oven to 350° F/175° C degrees. Place the Silicone Baking Sheet with Rim on a baking sheet or a cold oven rack for transferring to oven. 2. In a mixing bowl stir together sugar, pecans, coconut, cornflakes, brown sugar, oats, flour baking soda, baking powder and salt. Add softened butter, egg, and vanilla. Mix until well combined. 3. Shape dough into 1-inch balls. Place balls 2 inches apart on the Silicone Baking Sheet with Rim. 4. Bake for 10 to 12 minutes or until edges are light brown. 5. Cool for 2 minutes on cookie sheet. Transfer cookies to a wire rack and let cool. Makes 36 cookies.
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