Coconut Castles

1. 1

   Preheat oven to 350 degrees F.

2. 2

   Cream the shortening and brown sugar (I often cut the sugar down by 20% or so). Add salt, vanilla and the beaten eggs.

3. 3

   Crush the cornflakes. I always do this by measuring out twice as much uncrushed Corn Flakes and crushing them down to the correct amount. For this large recipe, I have two big four cup measures full of uncrushed Corn Flakes, and then crush them by hand down to two cups each.

4. 4

   (You can make this recipe gluten free by using gluten free corn flakes -- they take a little more force to crush but make the cookies even crunchier and cut down on the sugar).

5. 5

   Add cornflakes, coconut and nuts to the egg and shortening mixture and mix well.

6. 6

   Measure by tablespoons onto prepared baking sheets, either well-greased or, better yet, covered with baking parchment.

7. 7

   Cook until golden brown, about 10 to 14 minutes, depending on your oven.

8. 8

   Let the cookies cool on the pan until they firm up.

* Per serving · 4 servings · Values may vary.

No additional tips available.