Coconut Honey Crunchies | Recipes

Coconut Honey Crunchies

(10) Ratings:
Prep Time:
Baking Time:
Makes:about 63 cookies
Freezing:excellent

Crunchy, chewy and bursting with coconut, these crunchies are sure to satisfy. They're also a breeze to make, so you can enjoy them in no time!

Ingredients

2 cups 500 mL Robin Hood® All Purpose Whole Wheat Flour
1 tsp 5 mL baking soda
1/2 tsp 2 mL baking powder
1 cup 250 mL butter, softened
1/2 cup 125 mL sugar
1/2 cup 125 mL packed brown sugar
1/2 cup 125 mL honey
1 egg
2 cups 500 mL corn flake cereal
2 cups 500 mL rice cereal, toasted
1 cup 250 mL flaked coconut

Directions

  1. Preheat the oven to 350°F (180°C). Line baking sheets with parchment paper. 
  2. Combine flour, baking soda and baking powder in a medium mixing bowl. Stir well to blend.
  3. Cream butter, sugars, honey and egg together thoroughly in a large mixing bowl using an electric mixer on medium speed.
  4. Add dry ingredients to creamed mixture, mixing well.
  5. Stir in cereals and coconut.
  6. Drop dough by large teaspoonfuls onto ungreased baking sheets.
  7. Bake in preheated oven for 7 to 9 minutes or until light golden. Don't overbake. Cool on baking sheets 3 minutes, then remove and cool completely on wire racks.

Nutritional Information

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