Choco Crossies – German Chocolate Cornflake Cookies

5 from 1 vote

Super easy choco crossies or chocolate crossies – no-bake, crunchy, chocolatey cookies ready in under 30 minutes. Perfect for Christmas or anytime.

Prep Time40

Total Time40

Course: Cookies

Cuisine: German

Servings: pieces

Calories: 141kcal

Author: Adina

Line the baking sheets with parchment paper and set aside.
Melt the chocolate: Chop the chocolate and place it in the bowl. Set the bowl over a pot of hot water, making sure the water doesn’t touch the bottom of the bowl. Heat gently - don’t let the water boil, or it will ruin the chocolate - and stir often until melted.
10.5 oz milk chocolate + 7 oz bittersweet or dark chocolate
Combine: When the chocolate is melted, add the shortening and stir until melted and incorporated.
1.8 oz shortening
Add sugar and coconut: Remove the bowl from the heat and stir in the sugar and desiccated coconut. Mix everything until it’s well combined.
¾ cup + 1 tablespoon confectioners' sugar + 1¾ cup unsweetened desiccated coconut
Add the cornflakes in two batches. It may look like too many at first, but don’t worry - they’ll all mix into the chocolate without breaking too much.
8 cups plain cornflakes
Shape choco crossies: Use two teaspoons to spoon small heaps on the baking trays. Leave to set for several hours or overnight.
Store chocolate crossies in an airtight container; they will keep for at least two weeks.

Measurements: Always use a digital kitchen scale in baking; it ensures the best results.
Weighing chocolate: It’s best to weigh the chocolate rather than measure by cups, since chopping size can vary from person to person. Using cups can give inaccurate amounts.
Chocolate: You can use bittersweet or dark chocolate with a cocoa content between 35% and 75% according to taste.
Fat: If you live in Germany, use Palmin.