This was my second time making Cookies by Bess’ Coconut Crisps. The first time around, I followed the recipe as written and the cookies were, of course, awesome! Sweet and sugary from the two sugars and coconut, crispy and nutty from the corn flakes and walnuts.
My second time around (today), I decided to change up the recipe a bit. If you’ve followed my blog, you know I don’t often change Grandma Bess’ recipes. I generally follow the instructions as written, even though I’ve often thought about changing the ingredients or varying the baking method.
As I thought about making Coconut Crisps a second time, I remembered the slight issue I had with my first batch…placing the walnut half in the center of each small cookie ball. The cookies turned out great, but I didn’t have enough half walnuts, so I ended up putting walnut pieces in the center…this resulted in the nuts spreading around versus staying in the center. Not a big deal, but in my opinion, the cookies looked a bit messy.
Fast forward to today, and I’m making Coconut Crisps again. This time, I decided to chop the walnuts and mix them in the dough. Then, instead of shaping the dough into small balls, I decided to drop heaping teaspoons of the dough onto the ungreased cookie sheets.
Voila! The drop version of Coconut Crisps turned out great! Still sweet and sugary, crisp and nutty! Still tasting awesome!
I’m rating Coconut Crisps (my version), 1-star for cookie baking difficulty. Chopping and adding the nuts to the dough and dropping versus shaping the cookies helps to save time and effort, making this version of Coconut Crisps easy and quick to make! If I were following the recipe as written in Cookies by Bess, I would rate the recipe 2-stars for the extra steps of shaping the cookie dough and placing the walnuts on top.
There are quite a few ingredients to pull together to make Coconut Crisps, but all are staples in my baking pantry, so no extra trip to the grocery store needed!
The two different sugars help to make these cookies sweet! Add the coconut and the sweetness is accelerated to wonderful heights! 😊
Next the corn flakes, adding a corny crunch.
After mixing a bit, I added the walnuts. Instead of placing a walnut half on top of each cookie per the recipe, I chopped about a cup of walnuts and added them right to the dough.
And here you go! Look at all that texture!
I used a teaspoon to drop heaping spoonful’s of dough onto the ungreased cookie sheets.
The cookies puffed up and spread a bit while baking.
Out of the oven, the cookies were easy to remove from the baking sheets.
As the cookies settled and cooled on my cooling racks, they became super crunchy.
Just look at all that texture…can’t you just taste the coconut and corn flakes?
For some reason, I think drop cookies look best when they are stacked up. I just love all the different shapes and sizes of the cookies. Not one the same, but all awesome!
I’m very happy with my new version of Grandma Bess’ Coconut Crisps! Adding the chopped nuts to the dough and dropping the cookies on to the cookie sheets saves a good amount of time!
I made the cookies a bit bigger that the recipe calls, so the batch only about 4 – 5 dozen versus what the recipe says, 5 or 6 dozen. I just love the larger cookies! Super crunchy and super flavorful…bite after bite after bite! I think I’ll go get one right now! 😊
½ cup butter
½ cup brown sugar
½ cup sugar
1 ¼ cups sifted flour
1 tsp vanilla
½ tsp baking powder
½ tsp baking soda
½ tsp salt
2 cups corn flakes
1 ¼ cups flaked coconut (3 1/3 ounce can)
Cream butter, add sugar, the egg, and vanilla, creaming until light and fluffy. Add sifted dry ingredients. Stir in corn flakes and coconut. Mix well. Chill slightly for easy handling. Shape into small balls, place on ungreased cookie sheets about 2 inches apart. Press nutmeal half in center of each cookie. Bake in 350 degrees oven for 10 minutes or until lightly browned. Will make about 5 or 6 dozen.
Makes 5 or 6 dozen 1x
Cookie Category: Molded or Shaped/Drop