A Family Favorite – Coconut Crispies During the Holidays
Cookies are a big part of the holidays for my family. Ever since I was a kid, my mom would host a Christmas Cookie Day where we would each get to invite a friend or two over to bake cookies all day long. We would then pile plates high with our creations and drop them off at neighbors’ houses.
Today, Cookie Day has evolved into a huge event (you can read more about it here)! My mom bakes about six different kinds of cookies throughout November and freezes them. Then on the day of the event, we have a huge party and we bake three more kinds and decorate all day long. This year we had about 40 people come and everyone gets to take a huge plate of cookies home with them! It’s my favorite holiday tradition.
When I was asked to participate in the Blog Hop Cookie Swap 2019 with some of my favorite bloggers, I couldn’t say no! I’ve only shared two of the cookie recipes from Cookie Day (white chocolate peppermint bars and peanut butter and chocolate cookies) here on the blog and still have many more to share! So, today, I want to share a family recipe we’ve been making for generations…Abraham Coconut Crispies.
My great grandmother came up with this recipe and called it “Abraham Coconut Crispies.” However, we have no idea who Abraham is (there is no Abraham in the family). I even called my grandma while writing this post and she admitted that she has never known where the name came from! So, for this blog post, we can just go ahead and call them Coconut Crispies.
This is definitely a unique cookie. I’m usually a huge chocolate fan and don’t really go for cookies without chocolate. However, these are some of my favorites to eat during the holidays. In fact, I usually eat one or two with my breakfast during December (I mean, December is the time to indulge, right?). And even though these cookies have “coconut” in the name, they aren’t overly coconuty (so fear not if you don’t love coconut). They’re kinda sweet and the corn flakes make them ideal for breakfast with your morning coffee. Trust me on this one, friends!
Coconut Crispies Cookie Recipe
- 2 egg whites beaten stiff
- 1 cup sugar
- 1 tsp vanilla
- 2 tbsp melted butter
- 4 cups Corn Flakes
- 1/2 tsp salt
- 2/3 cup coconut flakes
- 2/3 cup chopped nuts we used pecans and walnuts
- In a large bowl, beat the egg whites until stiff. You can also use a Kitchenaid mixer for this.
- Fold in the sugar, vanilla, and butter.
- Stir in the salt, coconut, and chopped nuts.
- Add the Corn Flakes and mix. Try not to break them as you fold them in.
- Place spoonfuls on a cookie sheet covered with parchment paper.
- Bake at 350 for 10-12 minutes or until browned.
Tips for Making Coconut Crispies
While Coconut Crispies aren’t difficult to make, there are a few tried and true tips to make a perfect batch every time. I actually made these cookies with my mom for the blog post because she has so many years of practice making these and I soaked up as much knowledge as I possibly could when baking with her.
Use Parchment Paper
Instead of greasing your pan, use parchment paper! My mom told me these used to be her least favorite Christmas cookie to make before parchment paper was invented because they were so hard to get off the sheet after baking. They would stick so badly! Now, with parchment paper, you can slide them right off. Don’t skip this important step.
Fold in the Ingredients
When getting the egg whites stiff, we used a Kitchenaid mixer. After that, you need to be careful and just fold the ingredients in. Take a spatula and gently mix in each ingredient. Once those are combined well, add the corn flakes one cup at a time.
You don’t want to break the Corn Flakes, so gently stir them into the wet mixture. It may feel like it isn’t possibly wet enough, but trust the process and get it combined as well as you can!
Form Small Balls
When everything is combined well, you can create small balls on your cookie sheet. Make sure each clump has enough of the wet ingredients along with the dry. Don’t worry if they feel like they’re not sticking together. The heat will melt the coconut and sugar so they turn into cookies!
As I mentioned a minute ago, I like to eat my coconut crispies in the morning with some coffee. I think the Corn Flakes make them feel like the perfect breakfast cookie and dare I say even healthy?? (although we know that’s not true when you look at the ingredient list! Damn all that butter and sugar!).
While these don’t scream “Christmas!” they are a true staple in our family over the holiday season and I wouldn’t have it any other way. Oh, and if you’re new around here you can tour our Finn Fixer Upper here and take a look at the entire house decorated for Christmas in this post. Welcome, new friends!
If you’re looking for more Christmas cookie inspiration, check out some of the amazing recipes from my favorite bloggers below. My mouth is watering looking at all of these gorgeous pictures!
Boxwood Avenue // Yellow Brick Home // Jojotastic // The Gold Hive // Francois Et Moi / Room for Tuesday // Life on Virginia Street // House of Brinson // Making It Lovely // Sincerely, Sara D. // Renovation Husbands // House of Hipsters
I’m Casey Finn, the voice behind The DIY Playbook. I’m married to Finn & mom to Rory and Ellis. Together we’re creating our dream home in Chicago, one DIY project at a time.