Recipes and Cooking Coconut Crunch Cookie Mix 3.4 (25) 2 Reviews Layer the ingredients for these delicious cookies in a jar to give as a sweet gift. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Photo: Kritsada Panichgul Total Time: 20 mins Yield: 1 jar (enough for 36 cookies) Ingredients ½ cup granulated sugar ½ cup chopped pecans or hazelnuts 1 ¼ cup flaked coconut 1 cup crushed cornflakes or wheat cereal flakes ¾ cup packed brown sugar ½ cup quick-cooking rolled oats 1 ¼ cup all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder ¼ teaspoon salt Directions In a quart jar, layer granulated sugar, nuts, coconut, crushed cornflakes, brown sugar, and oats. In a bowl, combine flour, baking soda, baking powder, and salt. Add flour mixture to jar. Fasten lid; attach directions for making cookies to jar (below). Preheat oven to 350°F. In a mixingbowl stir together the contents of the jar. Add 1/2 cupsoftened butter, 1 lightly beaten egg, and 1 teaspoonvanilla. Mix until well combined. Shape dough into1-inch balls. Place balls 2 inches apart on an ungreasedcookie sheet. Bake for 10 to 12 minutes or until edgesare light brown. Cool for 2 minutes on cookie sheet.Transfer cookies to a wire rack and let cool. Makes36 cookies. Rate it Print