No-Bake Cornflake Cookies
“I grew up on a farm where we hand-milked cows and had plenty of milk and cream to use for cooking. Sometimes we’d substitute light cream for the evaporated milk in this recipe. We’d rarely let these cookies cool before sampling them, and a batch never lasted a day!” —Denise Marnell, Hereford, Texas
| Servings | Prep Time |
| 4dozen | 25minutes |
| Servings | Prep Time |
| 4dozen | 25minutes |
Ingredients
- 4 cups cornflakes
- 1-1/2 cups sweetened shredded coconut
- 3/4 cup chopped pecans
- 1-1/2 cups sugar
- 1/2 cup light corn syrup
- 1/2 cup evaporated milk
- 1/4 cup butter
- Dash salt
Portions: dozen
Units:
|
Ingredients
Portions: dozen
Units:
|
Instructions
- Combine cornflakes, coconut and pecans; set aside. In a small heavy saucepan, combine remaining ingredients. Cook, stirring constantly, over medium heat until a candy thermometer reads 240° (soft-ball stage). Add syrup mixture to dry ingredients; stir well. Drop by tablespoonfuls onto waxed paper. Let stand until set.
Recipe Notes
Nutrition Facts
1 cookie: 81 calories, 3g fat (2g saturated fat), 3mg cholesterol, 68mg sodium, 13g carbohydrate (11g sugars, 0 fibre), 1g protein.
