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
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- 4 cups cornflakes
- 1-1/2 cups sweetened shredded 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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