Crispy Coconut Cookies

One could liken these super crunchy and chewy cookies to a 'breakfast cookie' as they are made with corn cereal and oats; however these are satisfying anytime and are perfect on the go. 

Crispy Coconut Cookies

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1/2 cup butter

1/2 cup packed dark brown sugar

1/2 cup caster sugar

1 egg

1 teaspoon vanilla

1 cup unbleached all purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon baking powder

1 cup rolled oats

1 cup crushed cornflakes cereal

1 1/3 cups flaked coconut

Preheat oven to 350ºF (175ºC)

In a large bowl cream together the butter, brown sugar and white sugar until smooth. Stir in the egg and vanilla. Sift together the flour, baking soda, salt and baking powder; stir into the creamed mixture. Add the oatmeal, crushed cereal and coconut and mix until nicely combined.

Drop the now formed dough by teaspoonfuls onto a baking tray. Cookies should be about 2 inches apart. Bake for 10 to 12 minutes in the preheated oven. Cookies should be light brown at the edges and on the bottom. Remove from oven and transfer to wire racks allowing to cool.

Notes: I replaced the brown sugar with coconut sugar and added coconut extract instead of the vanilla. I found the dough to be just a bit dry however still managed to form the cookies into a ball, so I wonder if an increase in butter may be needed. Next time I make these I may decrease the sugars to 1/4 cup and add more butter.      

Despite the current news events, I hope everyone had a nice long weekend. - JD