Ingredients Jump to Instructions ↓

  1. 3 3/4 cup(s) all-purpose flour

  2. 1 tablespoon(s) ground ginger

  3. 1 tablespoon(s) ground cinnamon

  4. 1 teaspoon(s) baking soda

  5. 1/2 teaspoon(s) salt

  6. 1 cup(s) (2 sticks) margarine or butter , softened 1 cup(s) granulated sugar

  7. 1 cup(s) packed brown sugar

  8. 1 cup(s) unsweetened applesauce

  9. 1 large egg

  10. 1 tablespoon(s) vanilla extract

  11. 1 1/2 cup(s) cornflakes

  12. 1 cup(s) quick-cooking oats , uncooked 1 cup(s) crystallized ginger , finely chopped 1 cup(s) pecans , finely chopped 3 cup(s) sweetened shredded coconut

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees F. In large bowl, combine flour, ground ginger, cinnamon, baking soda, and salt. In another large bowl, with mixer at low speed, beat margarine or butter with granulated and brown sugars until blended. Increase speed to high and beat until light and creamy, occasionally scraping bowl with rubber spatula. At low speed, beat in applesauce, egg, and vanilla until blended (mixture will look curdled).

  2. At low speed, beat in cornflakes, oats, crystallized ginger, pecans, and 1 cup coconut just until blended. With spoon, stir in flour mixture (use hands if necessary to mix thoroughly).

  3. Drop dough by heaping tablespoons, 2 inches apart, on ungreased large cookie sheet. Top each cookie with a scant 1/2 teaspoon remaining coconut. With floured flat-bottomed glass, gently press each dough mound to flatten to about 1/2 inch thick.

  4. Bake 15 to 16 minutes, until cookies are lightly browned. Transfer cookies to wire rack to cool. Repeat with remaining dough and coconut. Store cookies in tightly covered container up to 1 week.


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