Cornflake Cookies

Preheat: Start by preheating an oven to 350F (180C) and line a cookie sheet or baking tray with parchment paper.
Cream butter and sugar: Beat the butter and sugar until light and fluffy using a stand mixer or electric beater, scrape down the sides of the bowl from time to time.
Add eggs: Gradually add in eggs, mix well after each addition, then add vanilla extract. Mix until there's a uniform color and it's light and fluffy.
Raisins and coconut: Once you have combined the mixture with the eggs, you can add the desiccated coconut and raisins, stirring them in thoroughly.
Dry ingredients: Lastly, add sifted all-purpose flour, bi-carb soda, and baking powder to the sieve and sift into the dough, then stir until well combined.
Form the balls: Scoop and drop each cookie dough into a bowl of cornflakes, roll the ball around until well coated.
Place on the tray: Carefully place each ball onto the baking tray with some space between them.
Bake: Depending on your oven, bake for 18-20 minutes or until golden brown. Keep an eye on them as they tend to burn.
Cool: Leave the cookies in the baking tray for 5 minutes to cool down slightly before removing them onto a cooling rack. Allow them to cool completely before eating.