If you like coconut macaroons you will love these cookies! Similar to a macaroon, but with the addition of cornflake crumbs, they are sweet and delicious and easily made gluten-free.
Coconut lovers... this is a must! With the holidays quickly approaching, I'm sure lots of you are busy baking so I am dedicating the rest of this week to skinny holiday sweets.
This recipe was emailed to me a while ago by a woman who told me these were "to die for" hence the name. I held on to it for a while with intentions of trying it for the holidays and I was super pleased with the results... I think you will be too. For the cornflake crumbs, you can buy gluten-free crushed cornflakes in many supermarkets, but if you wish to 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.
To Die For Coconut Cookies
Skinnytaste.comServings: 14 • Size: 2 cookies • Old Points: 3 pts • Points+: 3 pts
Calories: 188.1 • Fat: 2.3 g • Carb: 19.2 g • Fiber: 1.7 g • Protein: 1.3 g • Sugar: 14 g
Sodium: 53.2 g
Ingredients:
- 3 egg whites
- 3/4 cup sugar
- 1/4 tsp cream of tartar
- 1 cup sweetened coconut flakes
- 3/4 cup cornflake crumbs (from 2 cups cornflakes crushed almost to powder)
Directions:
Preheat oven to 350°. Line two cookie sheets with parchment paper or silpats.
Whip the eggs whites, cream of tartar and sugar into a meringue until you form to form thick soft peaks, about 8 - 10 minutes.
Fold in the coconut and cornflake crumbs.
Drop by spoonful onto parchment lined cookie sheets. Bake for about 18 minutes or until golden.
These sound lovely! Can't wait to try :)
ReplyDeleteAny thoughts on other substitutions for the corn flakes? I was thinking oat, coconut, or almond flour. Thanks!
ReplyDeleteI have substituted corn chex as they are gluten free. I received this recipe from a friend using the corn flakes. They are delicious both ways. I didn't crush the cereal but that might work well.
DeleteOh yum! I love coconut!
ReplyDeleteClaire, they ad a slight crunch, adding more coconut may increase the points. I'm sure it would work though!
ReplyDeleteGingerbread cookies please!!!
ReplyDeletei love coconut anything & these sound amazing! i have a box of cornflakes sitting sad & lonely in my pantry- now i know what to do with them! thanks gina! :)
ReplyDeleteWow...that looks so lovely...Just Perfect
ReplyDeleteGingerbread posting tomorrow!!
ReplyDeleteAre these a moist cookie or more of a crunchy cookie?
ReplyDeleteI love all your recipes.. I am on here everyday..just can't get enough!!
ReplyDeleteIs there a substitution for the cream of tartar?
Oh I love coconut!! I will be making these for sure!! :)
ReplyDeleteLooks great! Can I substitute regular or panko bread crumbs for the cornflakes?
ReplyDeleteI have gf bread crumbs. Would that work? I've never seen gf cornflake crumbs (and since we just recently became gf I've scoured Whole Foods to see everything they have that is gf) and that seems to be the only thing that I can think of that comes close. Thanks Gina, you are a life saver, because even though I don't do ww anymore, it is so helpful to have so many gf/dairy free recipes (we used the rice stuffing for Thanksgiving and I will be making that as a meal for how much we all loved it!)
ReplyDeleteI have some in the oven now!!! I used a corn based gluten free chocolate and peanut butter puff cereal (all I had on hand). I tasted a dab of the batter and it was FAB-U-LOUS; I can't wait to taste the actual cookie! Thank you again for your great recipes.
ReplyDeleteThese are moist and chewy, not crunchy.
ReplyDeleteHonestly, I only tried them with the cornflake crumbs so I am not sure what happens if you substitute but it needs to be crispy. I don't think panko would work. If you can't find them crushed, crush your own. Bran flakes would also work.
Oh my gosh, I've been making these (sans corn flakes) for years and it really was more of an accident that they came out so fluffy. They are delicious and everyone raves about them...I've been known to crown them with sugar free chocolate as well.
ReplyDeleteYou have an award on my blog. Hope you don't mind. I just happen to love reading your blog :)
ReplyDeleteI made these tonight and they are AMAZING!! I am going to bring the remaining to work tomorrow cause I could eat them all in one sitting...they are that good!!!
ReplyDeleteI substituted the cream of tartar with 1/2 tsp of lemon juice and it turned out great! I also sprinkled a little bit of cinnamon on top..yum
Thank you for this great recipe!
Do you think that these would work with splenda?
ReplyDeleteGina, you might say that I'm addicted to your site. I am always checking daily to see what is new! Thank you for all that you do. You keep me on track.
ReplyDeleteThese sound so awsome. Going to make for my son's pre school holiday play at church Monday. Can't wait to see what else you post that I might bee able to take as well.
Thank you!
:)
Hmmmm, I just made these and they are more crispy than chewy, I followed the recipe, but they are delish! Can't wait to take them to work tomorrow.
ReplyDeleteI'm so excited! Skinny holiday sweets all week? yay :)
ReplyDeleteGina,
ReplyDeleteI cannot wait to try these for my Sunday treat! I find it hard to get a lot of the ingredients for your desserts here in Ireland. The only cake mix available is Betty Crocker's Devil's Food Cake and I have never seen you use this. I am so excited that I can make these!
Cathriona
I do a recipe similar. I use almond meal, egg white, sugar. thats all
ReplyDeleteHi Gina, do I first whip the eggs and then add the sugar and tartar and whip some more, or do I first combine them all together and then whip? Thanks!
ReplyDeleteIt's great nice job I love this Blog nice people nice posts and nice sharings
ReplyDeletekeep working and sharing
Thanks
I just love Macaroon Cookies and I love coconut! I never saw them with cornflakes, I am betting that is so good! I need to try this recipe out! Thanks!
ReplyDeleteI am a novice baker-- when it says to "whip the egg whites" etc.. is that whipping by hand for 8 minutes? or do you use an electric beater? (usually, if that's the case.. it says "beat".. ) But, I want to make sure before I try this DELICIOUS looking recipe!
ReplyDeleteHad these for BREAKFAST today! Ha! Oh are they ever yummy :) Thanks Gina!
ReplyDeleteI just open my e-mail and the coconut just stands out soooooo I am definitely making this! Thank you!
ReplyDeleteGina.. I don't know why.. but when the print format of this is pulled up.. the ingredients aren't there..??? Just me.. or something strange?
ReplyDeleteSound like a great idea for my cookie swap!!
ReplyDeleteEvan and Holly: Substitute Gluten Free Corn Flakes for this recipe. You should be able to find them in your grocery store or at a health food store. Just crush the cereal yourself.
ReplyDeleteI have made a version of these for years and always love them. I've made them with mini chocolate chips, mint flavoring or with sliced almonds and they always are to die for. (the cream of tartar helps stabalize and fluff the egg whites, but you can leave it out if you don't have any) If it's rainy, they may get gooey from the humidity. Always seal them tightly in an airtight container.
ReplyDeleteOhhhh these sound divine!! I <3 coconut. Can't wait to try these. You could also try dipping them in dark bittersweet chocolate too and adding a touch of almond extract to the batter. :-)
ReplyDeleteJust made them. They were my first successful macaroons. The outside was crisp and inside chewy. I probably could have cooked them for a couple minutes more. Very good. The kids like them too.
ReplyDeleteCan't wait to make them, I also put the recipe on my blog with a link back to you. Thank you.
ReplyDeleteSo glad you all liked them!!!!
ReplyDeleteI'm not sure if they work with Splenda.
I use an electric beater to beat the egg whites. Everything should be squeeky clean and metal!
Wendy, Monique, great idea!
I just checked the print friendly button and it worked fine!
ReplyDeletewell that's very odd.. I just printed it... and it printed exactly as on the screen.. THe word "ingredients:" is there but there is nothing listed.. It goes directly to "Directions" which is fine.. go figure...
ReplyDeletewhen i generated a pdf there were no ingredients listed
ReplyDeleteJust my kind of light Christmas cookie!..A quick question...is it possible to make changes to enable me to use unsweetened coconut..I find it nearly impossible find the sweetened variety here in France. Continued thanks for such a consistently impressive and helpful blog.
ReplyDeleteStrange, I will look into it!
ReplyDeleteDonna, I have the opposite problem but sure, just add more sugar, I'll guess 1/4 cup more?
Oh my gosh!! My mom use to make these cookies when I was little and I had forgotten all about them! Thank you so much for posting this recipe, I can't wait to make them again :)
ReplyDeleteIn the oven now. I can't believe how easy these were to put together. Thank you, Gina!
ReplyDeleteWow these are amazing! In 2nd sheet in the oven now. I'm making them for a Christmas party and not so sure they will actually make it there...
ReplyDeletefantastic recipe, gina! my house loved them! do you think you could add nuts or are they too soft? i definitely want to try dipping the bottoms in chocolate next time. sounds like they would be adorable and delicious that way!
ReplyDeleteAaynmelisa - I made them with unsweetened coconut today. I found a substitution on the web that said to soak the unsweetened coconut in milk for 30 min, then drain and dry with paper towel. Add 2 tsp of sugar for 1 cup of coconut. I didn't add any sugar and the sweetness was good. They turned out a bit flat (not as tall and puffy as the photo). I think I needed to squeeze out more moisture. They taste great though!
ReplyDeleteMaking now....however, my cookies are sticking to the parchment paper. Any ideas how to correct?
ReplyDeleteLove your site.
I made these tonight and my bf's first words were "They taste like frosted flakes!"
ReplyDeleteand they kind of do, hehe! mine stuck to the parchment as well
Meg, they might work with nuts!
ReplyDeleteI didn't have issues with sticking, maybe a silpat would fix that next time.
Are these really cookies aren't these more like merengues???? I'm just saying....
ReplyDeleteI made these last night. They were quick and easy and taste like roasted coconut. So good! I slightly over cooked the first batch but still yummy. My husband doesn't like coconut but loves these. Go figure! I did't have any problems with them sticking to the parchment but I removed them immediately and did not allow them to cool on the paper.
ReplyDeleteDang, these are good! I just whipped up a batch of these with my daughter this afternoon and they are definitely going to be on my yearly Christmas baking list! One of the best things about them is that they are so easy to make too. Thanks, Gina, for another great recipe! You never disappoint! (Had to make a second batch after trying them....so yummy!)
ReplyDeleteGina, I don't think these will last long but what is the best way to store these? In something with a loose or tight fitting lid?
ReplyDeleteI was in a baking mood last weekend and made a batch of these along with some of our favorite cookies. My college age sons who would usually not touch a "meringue" loved them. They took them back to campus with them.
ReplyDeleteAs for storing, I froze some in a plastic zipping bag and had some last night. They weren’t hard like some frozen cookies and I ate one straight out of the bag. Just as good as fresh from the oven.
I only had original bran cereal so I crushed them. I added a few chopped almonds too and they are great.
ReplyDeleteThese really are to die for. WOW!! I made 2 batches over the weekend. I added a few drops of red food coloring to the 2nd batch as an early Valentines gift to someone.
ReplyDeleteDo you think this would work with crushed cheerios?
ReplyDeleteThanks!
Just made these this morning and they are to die for!
ReplyDeleteThe only thing I changed was the corn flakes for special K because I didnt have the corn flakes.
Thank you for the recipe.
The best macaroons ever! These are so soft and chewy but crisp on the outside just like a macaroon should be. I just love your recipes.
ReplyDeleteThanks
Deb from Mass.
I have to tell you, these are AWESOME!! I have made them a couple times since Christmas and they are soo good, kind of reminds me of rice crispy treats! If you haven't tried them---you should!!
ReplyDeleteHelp! I was just trying to make these. I followed the recipe exactly and within 3 minutes in the oven my kitchen was full of smoke. The cookies themself looked fine. I had to throw the batch away. I thought maybe the over had a spill and was smoking, but no. Could it have been the parchment paper?
ReplyDeleteThanks, Jen
Wow...I did not get around to making these at Christmas, but they are amazing. Like mini Coconut Meringue Pies. I love the idea of a drop of food color to make them pretty for various Holidays. Unique and fun. Thank you!
ReplyDeleteGina,
ReplyDeleteI made an attempt to make these tonight and i could never get the meringue to form properly. Do you or does any have any tips to help me for this part of the recipe?
I have made these several times now and everyone LOVES them. I use splenda and whatever cereal I have (rice krispies, bran flakes, etc) and the last time I used unsweetened coconut and mini dark chocolate chips....YYYUUUUMMMMYYYYYY! They don't stick around long at my house.
ReplyDeleteI just made a batch of these and they are awesome. Melt in your mouth kind of awesome..i just have one question, when i entered it into my recipe builder, it says 1cookie is 48calories. And 2are 96, am I missing something??
ReplyDeleteMy mother made a version of these for years but she did not crush the cornflakes. Putting them in without crushing them gives the cookies a lot of crunch.
ReplyDeleteI made these last night. My mother is coming in town and looooves coconut. They are light and airy! I added a tiny bit of almond extract...so delish!
ReplyDeleteI used Special K multigrain oats and honey and they were just amazing.
ReplyDeleteI just made these today....delicious!!!
ReplyDeleteOMG! Just made these tonight & they are definitely to die for!!!!!
ReplyDeleteAloha from Hawaii... Missy =)
This recipe works with powdered stevia instead of sugar. Use about 1/2 teaspoon or to taste. Don't overuse stevia or else it goes bitter.
ReplyDeleteWow. These are super yummy!!
ReplyDelete