Coconut Crunch Cookies Recipe

Name: Coconut Crunch Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups all-purpose flour; 1/2 teaspoon baking soda; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1/2 cup (1 stick) butter; 1/2 cup packed brown sugar; 1/2 cup white sugar; 1 egg; 1 teaspoon vanilla extract; 1 1/3 cups flaked coconut; 2 cups Special K cereal

Servings: persons

1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick) butter
1/2 cup packed brown sugar
1/2 cup white sugar
1 egg
1 teaspoon vanilla extract
1 1/3 cups flaked coconut
2 cups Special K cereal

1
Preheat oven to 350 degrees Fahrenheit (177 degrees C).
2
Combine the flour, baking soda, baking powder, and salt. Set aside.
3
Mix the butter, brown sugar, white sugar, egg, and vanilla.
4
Beat until creamy.
5
Gradually stir in the flour mixture.
6
Beat until mixture is sticking together.
7
Stir in the coconut and cereal.
8
Drop from teaspoon onto ungreased cookie sheet (aim for the size of a ping-pong ball).
9
Bake at 350 degrees for at least 12 minutes.

581

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/4 cups all-purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, 1/4 teaspoon salt, and more.

Yes, Coconut Crunch Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Coconut Crunch Cookies

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