These flourless cookies look quite innocent but they are anything but! Crunchy and chewy at the same time with an irresistible caramel flavour. It is impossible to eat just one.
Author: Barry C. Parsons
Recipe type: Cookies
Serves: Makes 2½ to 3 dozen
½ cup margarine
2 ¼ cups brown sugar
1 tsp vanilla
4 cups cornflakes, NOT crushed
1 ¼ cups sweetened flaked coconut
1 ½ cups walnut crumbs
Cream margarine and sugar until very fluffy.
Add eggs and vanilla and mix until incorporated.
Add dry ingredients and beat on high speed in mixer for 12 - 14 minutes. Scrape bowl often.
Scoop out cookies (a little smaller than a ping pong ball) and place on cookie sheet that is either Teflon coated or lined with parchment paper. Parchment (silicone) paper is your best choice. Do not grease pan.
Flatten cookies with finger tips that are slightly moistened. The moisture will prevent your fingers from sticking to dough as you flatten the cookie dough.
Bake at about 350 F for 6 minutes. Rotate pan (front to back) to distribute heat and then bake a further 6 minutes. Remove from oven and leave on pan until stiff enough to handle. They will be very soft when they first come out of the oven.
You may need to alter the baking time and temperature of your oven if you do not get a satisfactory result. No two ovens bake the same, even if you have clones.
I have used salted butter successfully in place of the margarine. A gluten free version is possible if you use gluten free corn flakes. Finely ground pecans instead of walnuts are also excellent in this recipe.