Lemon Cornflake Coconut Cups

Move over Honey Joys, there’s a new kid in town. He’s zesty, crunchy and just a little sweet.
This recipe might well become my go-to. It’s incredibly simple and delicious.

– 2 cups cornflakes
– 1/2 cup coconut (I used shredded coconut)
– 1 teaspoon grated lemon rind
– 1/4 cup brown sugar, firmly packed
– 1 tablespoon lemon juice
– 2 tablespoons water
– 125g butter
– extra coconut (I left this out)

1.Combine cornflakes, coconut and lemon rind in bowl.

2.Combine brown sugar, lemon juice, water and butter together in pan, stir over heat, without boiling, until sugar is dissolved. Increase heat, boil for 5 minutes, without stirring, or until mixture thickens (enough to coat the back of a spoon). The first time I did this the sugar mixture hadn’t thickened up enough and so the cornflakes didn’t hold together as well as they should. The next time, I let the sugar mixture bubble more furiously. It took more than 5 minutes, but it was a lot thicker and held the cornflakes together much better.

3.Pour sugar mixture into cornflake mixture, mix well.

4.Drop tablespoons into small, paper patty cases (I used those mini muffin cases and just filled these). Sprinkle with extra coconut. Refrigerate until set.

5.This should make about a dozen of these crunchy delights.

These are not as honey joys, which isn’t really a problem.¬† I kept mine in the fridge and this helped.

Kath & Kate x

This entry was posted in Cakes and Slices and tagged , . Bookmark the permalink.

2 Responses to Lemon Cornflake Coconut Cups

  1. Bec says:

    Oh man they sound good! Who knew you could improve a Honey Joy?!


  2. Pingback: Cornflake Biscuits | Kath & Kate

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