This Caramel Chocolate Coconut Chews recipe is from my Aunt Dee’s Cookie Cookbook. It intrigued me because it’s really an old-fashioned type of cookie. You don’t see a lot of recipes that use corn flakes any more (although I make a mean corn flake coated chicken that I need to post) so I thought this one was different and we’d give it a try. I should tell you this up front- if you have little kids this is not a cookie to make together. It’s too easy for the corn flakes to break, the cookie comes out of the oven pretty soft and it’s really hot. You do not want little burnt fingers.
While this recipe is simple, keeping the corn flakes intact is not. I put all my dry ingredients in the bowl first and then carefully folded the cornflakes into the mix. Then I added the eggs and vanilla mixing with a large spoon so I wouldn’t break the flakes. To evenly distribute the chips, you have to be sure to dig down into the bottom of the bowl, otherwise you’ll leave a lot of the sugar there too.
This recipe didn’t call for the cookies to bake on parchment paper, but the batter was so sticky I thought I’d try (which was smart. I don’t think I’d get the cookies off a greased sheet). Dropping a rounded teaspoon was easy. Making sure each one had both kinds of chips was not. Eventually, I gave up on the spoon and just hand fed the batter onto the cookie sheet.
Getting the hot cookies off the sheet? Not so easy. The recipe says to remove immediately. I discovered that if you do that, the entire cookie becomes a big hot blog and it’s hard to get it back into cookie shape. The good news? The parchment paper allowed the cookies to sit on the tray a few moments longer than if it was just greased. However, you do have to do a tiny bit of work to get them off the spatula. Once cooled, the Caramel Chocolate Coconut Chews tasted amazing!
- 1/2 cup chocolate chips
- 1.2 cup caramel chips
- 2 1/4 cups cornflakes, well packed but not crushed
- 1/2 cup coconut
- 3/4 cup sugar
- 2 eggs well beaten
- 1 tsp. vanilla
- Combine chocolate chips, caramel chips, coconut and sugar. Mix well.
- Carefully fold in cornflakes.
- Add well-beaten eggs and vanilla to mixture; mix well.
- Let batter sit in bowl for 5 minutes.
- Drop by teaspoonfulls onto a parchment paper lined baking sheet.
- Bake in a 350 degree oven for 10-12 minutes.
- After baking, immediately remove cookies from baking sheet