½ cup flaked coconut
½ cup butter (1 stick) at room temperature
½ cup packed, light brown sugar
1/3 cup granulated sugar
1 egg, beaten
2 Tbsp pineapple juice
½ tsp vanilla extract
1-1/4 cup flour
1/3 cup quick oats
1 tsp ground ginger
½ tsp baking powder
¼ tsp baking soda
¼ tsp salt
1-1/2 cups corn flakes, slightly crushed
½ cup chopped dried apricots
½ cup coarsely chopped macadamia nuts
Preheat oven to 350F. Spread flaked coconut onto shallow pan. Toast in preheated oven 5 minutes, or until light golden brown, tossing after 3 minutes; set aside to cool. Cream butter and sugars in large bowl with electric mixer until light and fluffy. Add egg, pineapple juice and vanilla extract; beat until well blended. Combine flour, oats, ginger, baking powder, baking soda and salt in medium bowl. Stir flour mixture into wet ingredients and beat on low just until well blended. Add cornflakes, coconut, apricots and macadamia nuts; fold into batter by hand using a flexible spatula.
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| I forgot to buy dried apricots but I decided that prunes would do the trick. |
Drop by rounded tablespoons onto greased or parchment lined baking sheets and
flatten slightly. Bake 13 to 14 minutes or until lightly browned. Cool on wire
racks. Store in airtight container.
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| Cute little crumbles! |
My Rating: 3/5 "I wasn't able to keep these because I accidentally melted a plastic measuring spoon to one of the pans and melted plastic fumes make food unsafe to eat. But before I realized what I had done I tried a couple of the cookies and they were pleasant. The texture was odd what with all the corn-flake-ness, but everything stuck together reasonably ok. Might be something for the bakers among you to try to improve."
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