- 4 cups cornflakes
- 1-1/2 cups flaked coconut
- 3/4 cup chopped pecans
- 1/2 cup light corn syrup
- 1-1/2 cups sugar
- Dash salt
- 1/2 cup evaporated milk
- 1/4 cup butter
- In a large bowl, combine cornflakes, coconut and pecans; set aside. Place remaining ingredients in a 1-qt. saucepan. Bring mixture to 240° (soft-ball stage), stirring constantly. Add syrup mixture to dry ingredients; stir well. Drop by tablespoonfuls onto waxed paper. Yield: 3-4 dozen.
Originally published as No-Bake Cornflake Cookies in Grandma's Great Desserts Cookbook 1992, p47
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