Coconut Castles

Directions

1. 1
   Preheat oven to 350 degrees F.
2. 2
   Cream the shortening and brown sugar (I often cut the sugar down by 20% or so). Add salt, vanilla and the beaten eggs.
3. 3
   Crush the cornflakes. I always do this by measuring out twice as much uncrushed Corn Flakes and crushing them down to the correct amount. For this large recipe, I have two big four cup measures full of uncrushed Corn Flakes, and then crush them by hand down to two cups each.
4. 4
   (You can make this recipe gluten free by using gluten free corn flakes -- they take a little more force to crush but make the cookies even crunchier and cut down on the sugar).
5. 5
   Add cornflakes, coconut and nuts to the egg and shortening mixture and mix well.
6. 6
   Measure by tablespoons onto prepared baking sheets, either well-greased or, better yet, covered with baking parchment.
7. 7
   Cook until golden brown, about 10 to 14 minutes, depending on your oven.
8. 8
   Let the cookies cool on the pan until they firm up.