Cornflake Drop Cookies (GF)

Prep Time
Cook Time
Ready In


Original recipe yields 6 servings


  • Serving Size: 1 (68.9 g)
  • Calories 256.1
  • Total Fat - 10.5 g
  • Saturated Fat - 6.9 g
  • Cholesterol - 44.9 mg
  • Sodium - 147.5 mg
  • Total Carbohydrate - 38.4 g
  • Dietary Fiber - 2.7 g
  • Sugars - 26.4 g
  • Protein - 3.8 g
  • Calcium - 123.5 mg
  • Iron - 8.8 mg
  • Vitamin C - 0.4 mg
  • Thiamin - 0.5 mg

Step by Step Method

Step 1

Cream butter and sugar. Mix in egg and salt. Fold in coconut and cornflakes. Drop onto buttered cookie sheet.

Step 2

Bake in hot oven, 425 degrees for 8 minutes (I'm guessing as check no time given).

Tips & Variations

No special items needed.


2 Reviews


I thought these were very good. Although I did substitute Smart Balance Light for the butter, Splenda for the sugar, and Eggbeaters for the whole egg. Even so, they came out crispy on the outside and soft and tender on the inside. I also added 1/2 teaspoon of vanilla.


review by:
(16 Jun 2019)


Made for the FYC Tag Game & picked for its simplicity plus the use of cornflakes (new fave ingredient). I'm sorry I got a poor result, but am sure I made the recipe as written. I worried about the lack of flour, baking powder or baking soda BUT mostly that there was only 2 tbsp of butter & 1 egg for moisture to bind 2 cups cornflakes, 1 cup coconut & 3/4 cup sugar. A "dough" mix never formed, so I hoped baking would fix the issues, but it didn't. I mounded the crumbly mix by hand for baking, but the cookies were VERY fragile & fell to pieces at the slightest touch (even after overnight refrigeration). The source of the recipe wasn't named, but I wonder if it's incomplete. I tried, but couldn't find it on the net. I hope you're able to resolve the issues. Good Luck!


review by:
(10 Apr 2016)