Feel like baking something easy this afternoon? These coconut crunch cookies are absolutely delightful and super easy to make! No doubt you’ll have most of the ingredients tucked away in your pantry already. They are the perfect treat for school lunch or an afternoon snack. These cookies are a winner for the whole family!
- 125g butter
- 1/2 cup sugar
- 1/2 tsp cinnamon
- 1 tsp vanilla essence
- 1 egg
- 1 1/4 cups self-raising flour
- 1 cup desiccated/shredded coconut
- 1 cup Corn Flakes, crushed
Makes about 15 cookies
Preheat oven to 180°C. Line a baking tray with baking paper.
Beat butter, sugar, cinnamon and vanilla essence in a medium bowl until creamy. Beat in the egg then fold in flour and coconut until combined.
Roll small spoons of the mixture into balls, and then roll in the crushed Corn Flakes. Place biscuits onto the prepared tray and bake in preheated oven for 15 minutes or until golden – you want the cookies to be a little chewy on the inside for a lovely texture balance with the crunch of the outside.
Stand on tray for five minutes before transferring to a wire rack to cool. The cookies can be stored in an airtight container for up to one week. I doubt they’ll last that long though…
Happy baking, love Jem x