To-Die-For Coconut Cookies
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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!
Ingredients
- 3 egg whites
- ¾ cup granulated sugar
- ¼ tsp cream of tartar
- 2 cups sweetened coconut flakes
- 1 cup 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 very clean metal bowl, with very clean beaters, whip the egg whites, cream of tartar and sugar into a meringue until you form thick soft peaks, about 8 to 10 minutes.
- Fold in the coconut and corn flake crumbs.
- Drop by spoonful onto parchment lined cookie sheets.
- Bake for about 18 minutes or until golden.
Helpful Tips
- For the corn flake crumbs, you can buy gluten-free crushed cornflakes in many supermarkets or make your own, just put them in the food processor and crush until very fine. If gluten free is an issue, 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 want to make sure your beaters and bowls are very clean, I prefer metal or glass bowls. Also make sure none of the yolk gets into the egg whites, or they may not turn out.
- Fold in some mini chocolate chips at the end for variations.
Storage
Store leftovers in an air-tight container.
More Cookies You Will Love
Prep: 20 minutes mins
Cook: 18 minutes mins
Total: 40 minutes mins
Yield: 28 cookies
Serving Size: 2 cookies
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
