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These Coconut Cookies are a hybrid of coconut macaroons and a meringue cookie, but with added corn flake crumbs. Delicious and gluten-free!
To-Die-For Coconut Cookies
The primary time I made these meringues, I nearly inhaled them right out of the oven! A couple of of my other favorite varieties of meringue cookies include Sprinkle Dipped Meringues, Black and White Chocolate Chip Clouds, Chocolate Chip Clouds and Peppermint Meringues.
With the vacations quickly approaching, I’m sure a number of you might be busy baking! This recipe was emailed to me some time ago by a lady who told me these were “to die for” hence the name. I held on to it for some time with intentions of trying it for the vacations, and I used to be super pleased with the outcomes–I believe you can be too!
Ingredients
- egg whites
- granulated sugar
- cream of tartar
- sweetened coconut flakes
- crushed corn flake crumbs
How To Make Coconut Cookies
- Preheat oven to 350F°. Line two sheet pans with parchment paper or silicone mats.
- In a really clean metal bowl, with very clean beaters, whip the egg whites, cream of tartar and sugar right into a meringue until you form thick soft peaks, about 8 to 10 minutes.
- Fold within the coconut and corn flake crumbs.
- Drop by spoonful onto parchment lined cookie sheets.
- Bake for about 18 minutes or until golden.
Helpful Suggestions:
- For the corn flake crumbs, you may buy gluten-free crushed cornflakes in lots of supermarkets or make your individual, just put them within the food processor and crush until very positive. If gluten free is a problem, check the labels on the cornflakes, not all are GF.
- Don’t have cornflakes? Crushed rice chex cereal also works great.
- As these are meringues, you wish to be sure your beaters and bowls are very clean, I prefer metal or glass bowls. Also be sure not one of the yolk gets into the egg whites, or they could not prove.
- Fold in some mini chocolate chips at the top for variations.
Storage
Store leftovers in an air-tight container.
How To Make Coconut Cookies (Meringues)
More Cookies You Will Love
Prep: 20 minutes
Cook: 18 minutes
Total: 40 minutes
Yield: 28 cookies
Serving Size: 2 cookies
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Preheat oven to 350F°. Line two cookie sheets with parchment paper or silicon mats.
-
Whip the eggs whites, cream of tartar and sugar right into a meringue until you form thick soft peaks, about 8 – 10 minutes.
-
Fold within the coconut and corn flake crumbs.
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Drop by spoonful onto parchment lined cookie sheets.
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Bake for about 18 minutes or until golden.
Last Step:
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Serving: 2 cookies, Calories: 188 kcal, Carbohydrates: 19 g, Protein: 1.5 g, Fat: 2.5 g, Sodium: 53 mg, Fiber: 2 g, Sugar: 14 g