Coconut Honey Crunchies Recipe

Name: Coconut Honey Crunchies
Prep time: 15 min
Cook time: 9 min
Total time: 24 min
Yield: serving size: about 63 cookies
Ingredients: 2 cups Robin Hood® All Purpose Whole Wheat Flour; 1 tsp baking soda; 1/2 tsp baking powder; 1 cup butter, softened; 1/2 cup sugar; 1/2 cup packed brown sugar; 1/2 cup honey; 1 egg; 2 cups corn flake cereal; 2 cups rice cereal, toasted; 1 cup flaked coconut

Ingredients

2 cups Robin Hood® All Purpose Whole Wheat Flour
1 tsp baking soda
1/2 tsp baking powder
1 cup butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup honey
1 egg
2 cups corn flake cereal
2 cups rice cereal, toasted
1 cup flaked coconut

PREP TIME 15m	COOK TIME 9m	TOTAL TIME 24m
YIELD serving size: about 63 cookies

Instructions

Preheat the oven to 350°F (180°C). Line baking sheets with parchment paper.
Combine flour, baking soda and baking powder in a medium mixing bowl. Stir well to blend.
Cream butter, sugars, honey and egg together thoroughly in a large mixing bowl using an electric mixer on medium speed.
Add dry ingredients to creamed mixture, mixing well.
Stir in cereals and coconut.
Drop dough by large teaspoonfuls onto ungreased baking sheets.
Bake in preheated oven for 7 to 9 minutes or until light golden. Don't overbake. Cool on baking sheets 3 minutes, then remove and cool completely on wire racks.