by 
Ingredients
125g butter or margarine
110g (1/2 cup) sugar
1 tsp vanilla essence
1 egg
185g (1 1/4 cups) self-raising four, sifted
90g (1 cup) desiccated coconut
45g (1 1/2 cups ) Corn Flakes, crushed
Method
Preheat oven to 180°C. Line a baking tray with non-stick baking paper.
Beat butter or margarine, sugar and vanilla essence in a medium bowl with electric beaters until pale and creamy. Beat in the egg. Fold in flour and coconut with a metal spoon until combined.
Roll tablespoonfuls of the mixture into balls and then roll in the crushed Corn Flakes to coat. Place onto the prepared tray about 7cm apart and bake in preheated oven for 15 minutes or until golden and cooked through. Stand on tray for 2-3 minutes before transferring to a wire rack to cool. Repeat with the remaining mixture and Corn Flakes.
Store in an airtight container for up to 1 week
