Cornflake and coconut cookies

    30 min

    This recipe makes 5 dozen biscuits but they freeze well and you can defrost them as needed for lunch boxes or after school snacks. They are made with crushed cornflakes, oats and desiccated coconut.

    273 people made this

    Serves: 30 

    • 110g butter
    • 110g soft brown sugar
    • 100g caster sugar
    • 1 egg
    • 1 teaspoon vanilla extract
    • 125g plain flour
    • 30g crushed cornflakes cereal
    • 80g rolled oats
    • 1 teaspoon bicarbonate of soda
    • 1/2 teaspoon salt
    • 1/2 teaspoon baking powder
    • 100g desiccated coconut

    Prep:20min  ›  Cook:10min  ›  Ready in:30min 

    1. Preheat oven to 180 C / Gas 4.
    2. In a large bowl, beat the butter, brown sugar and caster sugar together until smooth. Stir in the egg and vanilla. Sift together the flour, bicarbonate of soda, salt and baking powder; stir into the butter mixture. Add the oats, crushed cornflakes and coconut; mix until combined.
    3. Drop mixture by teaspoonfuls onto a baking tray (about 5cm apart). Bake for 10 to 12 minutes in the preheated oven. They should be light brown at the edges and on the bottom. Remove from baking tray to cool on wire racks.

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    Reviews in English (232)


    Well nice! :0)  -  21 Feb 2014


    I used coconut essence instead of vanilla which intensified the coconut flavour. 22g per biscuit slightly flattened before baking for 10 minutes, turning at 5 minutes made for me an excellent sized biscuit. Will most certainly make again.  -  23 Apr 2017


    Great biscuit very tasty & mourish  -  04 Jun 2016