These coconut cookies are a hybrid of coconut macaroons and meringue cookies, but with added cornflake crumbs. Delicious and gluten-free!
Coconut Cookies to die for
The first time I made these meringues, I almost took them right out of the oven! Some of my other favorite types of meringue cookies include Sprinkle Dipped Meringues, Black and White Chocolate Chip Clouds, Chocolate Chip Clouds, and Peppermint Meringues.
With the holidays approaching soon, many of you will be busy baking! This recipe was emailed to me a while back by a woman who said it was “to die for”, hence the name. I’ve been holding onto it for a while to try it out over the holidays, and I’m really happy with the results. I think you will too!
ingredient
- egg white
- granulated sugar
- cream of tartar
- sweet coconut flakes
- crushed cornflake crumbs
How to Make Coconut Cookies
- Preheat oven to 350F°. Line two pans with parchment paper or silicone mats.
- In a very clean metal bowl, beat egg whites, cream of tartar, and sugar until thick, soft peaks form, about 8 to 10 minutes.
- Fold in the coconut and cornflake crumbs.
- Drop by spoonfuls onto parchment-lined cookie sheets.
- Bake for about 18 minutes or until golden.
Useful tips:
- For cornflake crumbs, you can buy gluten-free crushed cornflakes at many supermarkets, or you can make your own. Just place it in a food processor and puree very finely. If gluten-free is an issue, check the label on your cornflakes. Not everyone is GF.
- Are there any cornflakes? Mashed Rice Chex cereal also works well.
- Since this is a meringue, you want to make sure your beaters and bowl are very clean. I prefer metal or glass bowls. Also, be careful not to let the yolk get into the egg white. Otherwise, the whites may not come out.
- Fold in mini chocolate chips at the end for a variation.
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Store leftover food in airtight containers.
How to make coconut cookies (meringue)
More Cookies You’ll Like
produce: 28 cookie
Serving Size: 2 cookie
Preheat oven to 350F°. Line two cookie sheets with parchment paper or silicone mats.
Whip the egg whites, cream of tartar and sugar into the meringue until thick, soft peaks form, about 8 to 10 minutes.
Fold in the coconut and cornflake crumbs.
Drop by spoonfuls onto parchment-lined cookie sheets.
Bake for about 18 minutes or until golden.
Final step:
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clothing material: 2 cookie, calorie: 188 calorie, carbohydrate: 19 g, protein: 1.5 g, province: 2.5 g, sodium: 53 mg, fiber: 2 g, sugar: 14 g
