I grew up on a farm where we hand-milked cows and had plenty of milk and cream to use for baking. 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 more than a day!
—DENISE MARNELL HEREFORD, TX
START TO FINISH: 25 MIN. • MAKES: 3-4 DOZEN
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 the 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 mixture by tablespoonfuls onto waxed paper.
FROM THE COOKIE JAR