These cookies are both chewy and crunchy thanks to the oats and coconut inside and the crispy Wheaties flakes outside. The high amount of sugar also contributes to a softer cookie. You could probably lower the sugar to 3/4 cup each and replace with more flour and/or oatmeal if you wanted a less chewy cookie. I remember my mother baking these with a maraschino cherry half placed in the center. They don't travel as well with the cherry, however.
Preheat oven to 375°F
3/4 cup butter
1 cup brown sugar
1 cup sugar
1 cup shredded coconut
1 cup old fashioned oatmeal (not quick cook)
2 cups flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2-3 cups crushed Wheaties for coating rolled dough.
20 maraschino cherries (optional)
Cream together butter, sugars and eggs until light and fluffy. Add the coconut and oatmeal and mix until well blended. In a separate bowl, mix together all dry ingredients. Slowly add the dry ingredients into the dough while mixing on low speed. Scrape down the sides of the bowl several times to ensure even mising.
Roll cookies into 1 1/4 inch balls and then roll in crushed Wheaties until well covered. Bake 10-13 minutes on an ungreased cookie sheet until cookie centers (tp view) no longer look raw (a little moist is fine) and edges are dark golden brown. Let cool for 1 minute on cookie sheets before transferring to cooling racks.
Makes approximately 27 cookies.