Frugal Foodie Mama: Cookie Butter Coconut Haystack Cookies

Cookie Butter Week is definitely in full swing on the blog! :) There is just so much cookie butter goodness I could scream.

I was so inspired after putting together my recipe round-up posts for the week, that I came up with a handful of my own delicious recipes using cookie butter. I really love the Peanut Butter Cornflake Cookies from Six Sisters' Stuff and decided to try my own spin on their cookies using cookie butter instead and adding in some coconut (and also making a smaller batch because their recipe makes a TON of cookies- Great for summer family get-togethers, friends!)

Cookie Butter Coconut Haystacks

by Frugal Foodie Mama

Prep Time: 10 minutes

Cook Time: 5 minutes

Ingredients (12 generous sized cookies)

2/3 cup corn syrup
1 cup white chocolate chips
2/3 cup cookie butter
dash of salt
1/2 tsp coconut extract
4 cups of cornflakes
1 cup toasted coconut

Instructions

In a large bowl, mix together the cornflakes and toasted coconut. (To toast the coconut, spread the coconut on a lined baking sheet and bake at 325 degrees for about 5-10 minutes. Stir halfway through the baking time & check it often because it can burn easily.) Set aside.

In a medium saucepan, heat together the corn syrup, white chocolate chips, and cookie butter. Once melted down and heated together, allow it to simmer and bubble slightly for 2-3 minutes. Remove from the heat and stir in the salt and coconut extract.

Immediately pour the heated mixture over the cornflake/coconut mixture in the large bowl and mix to coat thoroughly and evenly.

It should be cool enough to handle after a few minutes.

Lay out a sheet of waxed paper and using your hands, form the cookie mixture into generous "stacks" and allow them to cool completely.

Store in an airtight container for up to 5 days.