Coconut Cornflake Cookies or Neighbor Cookies

My mom used to make these. I made them and gave some to a new neighbor and they loved them. I made them again for another neighbor in 2021, during the pandemic, because they gave us 3 types of cookies for Christmas 2020. They gave us the cookies in a ceramic polka dotted small loaf pan. It was so encouraging to me that they gave us cookies for Christmas. I had come home from living and teaching in Slovakia and I was having a bad case of reverse homesickness, Livermore-itis, culture shock. I didn't say it aloud but I was so unhappy to be back in the Livermore cage. Their cookies were a sign of hope, community, and the best is yet to come. Here is the recipes for neighbor cookies. I adapted a recipe I found on MyBadButtersHisBacon. 1 cup butter (or crisco) 1 cup sugar 2 eggs at room temp. 1/2 tsp vanilla 2 cups flour 1 tsp. baking soda 1 tsp. baking powder 1 tsp salt or less 2 cups unsweetened coconut 2 cups confloakes not crumbled up 1. over at 375 degrees. 2. cream the butter and sugar with an electric mixer. 3. add room temperature eggs otherwise the batter will separate and be wierd. Do you know what I mean? 4. mix together the flour and powder, soda,and salt in a separate bowl before adding it to the nicely whipped up batter 5. Add the coconut and cornflakes and mix in with your hands or a big spoon 6. Roll into balls and put on a cookie sheet. I have 2 silpat mats and I use them. 7. Press down a little to make them flat. 8. Bake for 7 to 8 minutes. Remove to cool on a cooling rack.

I like that Chimichurri uses parsley and cilantro and a Fresno pepper.

I copied and pasted this recipe from ............. I want to give the orignial writer credit. I like that making Chimchurri doesn't need an electric appliance. :) Ingredients Makes about 2 cups 1 shallot, finely chopped 1 Fresno chile or red jalapeño, finely chopped 3–4 garlic cloves, thinly sliced or finely chopped ½ cup red wine vinegar 1 tsp. salt, plus more ½ cup finely chopped cilantro ¼ cup finely chopped flat-leaf parsley 2 Tbsp. finely chopped oregano ¾ cup extra-virgin olive oil Preparation Step 1 Combine shallot, chile, garlic, vinegar, and 1 tsp. salt in a medium bowl. Let sit 10 minutes. Stir in cilantro, parsley, and oregano. Using a fork, whisk in oil. Transfer ½ cup chimichurri to a small bowl; season with salt and reserve as sauce.