To Die For Coconut Cookies

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These Coconut Cookies are to die for! A hybrid of coconut macaroons and meringue but with added cornflake crumbs. Delicious and gluten-free!

These Coconut Cookies are to die for! A hybrid of coconut macaroons and meringue but with added cornflake crumbs. Delicious and gluten-free!To-Die-For Coconut Cookies

The first time I made these meringues, I nearly inhaled them right out of the oven! A few 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 holidays quickly approaching, I’m sure lots of you are busy baking! 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!

Helpful Tips:

  • For the cornflake 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.
  • Store leftovers in an air-tight container.

How To Make Coconut Cookies (Meringues)

These Coconut Cookies are to die for! A hybrid of coconut macaroons and meringue but with added cornflake crumbs. Delicious and gluten-free!
How To Make Coconut Meringues

Easy Coconut Cookies

These Coconut Cookies are to die for! A hybrid of coconut macaroons and meringue but with added cornflake crumbs. Delicious and gluten-free!

More Cookies You Will Love

These Coconut Cookies are to die for! A hybrid of coconut macaroons and meringue but with added cornflake crumbs. Delicious and gluten-free!
Print WW Personal Points
4.85 from 20 votes
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To Die For Coconut Cookies

188 Cals 1.5 Protein 19 Carbs 2.5 Fats
Prep Time: 20 mins
Cook Time: 18 mins
Total Time: 40 mins
Yield: 28 cookies
COURSE: Dessert
CUISINE: American
These Coconut Cookies are to die for! A hybrid of coconut macaroons and meringue but with added cornflake crumbs. Delicious and gluten-free!


  • 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


  • 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 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.



*check label for GF


Serving: 2cookies, Calories: 188kcal, Carbohydrates: 19g, Protein: 1.5g, Fat: 2.5g, Sodium: 53mg, Fiber: 2g, Sugar: 14g
WW Points Plus: 3
Keywords: Christmas Cookies, Coconut Cookies, Coconut Cornflake Cookies, coconut meringues, how to make coconut meringues, To Die For Coconut Cookies

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  1. These are delicious and so easy. Can they be frozen?

  2. Love making these for my kids. They’re delicious and super easy to put together. 
    Has anyone made them with meringue powder? Eggs are so expensive these days. 

  3. Used coconut sugar in place of white sugar.. checked after 10 minutes and they were nearly burnt! Not tasty at all.. so sad!

  4. God these are delicious!!!! And easy. And festive. They’re simply perfect. 

  5. Are these best fresh or can you make them ahead of time for the next day? Do they get soggy or stale?

  6. I made large cookies (only 20) and didn’t have any cereal flakes to use, so used vanilla wafer crumbs, and added 1/4 teaspoon coconut extract to the whipped egg whites, do I have to count the points licked off the beaters and bowl before going into the oven, these are great, but I love coconut, and will be very hard not to eat all of them

  7. Do you think you could use bran flakes?

  8. Just thought I would make a comment since the recipe states that these are “delicious and gluten free!” Most cornflakes found in the grocery store aren’t gluten free, as they contain barley malt extract. Barley contains gluten. Gluten free cornflakes do exist, but they usually have to be hunted for and usually cost a little more.

  9. Very good ans easy to make

  10. Made these “to die for” coconut cookies for my daughter in law who eats gluten free. She loved them! And so did the other 9 people at the table!! I dabbed some with melted chocolate. Yum! 

  11. These cookies live up to their name and are so easy 

  12. I made these a few years ago and loved them so I made another batch yesterday.  While making the first batch, I noticed the graham crackers in the pantry and decided to make s’more!  Second batch: I used crushed graham crackers, a little less coconut and chopped milk chocolate chips–eyeballed the amounts.  Delicious–tastes like a light crunchy, chewy, s’more!!  Can’t stop eating them!

  13. I know these are wonderful because I’m 77 and my mom made these when my sister and I were little girls. She also made tea cakes and sweet potato pudding squares that were so wonderful. She also made for Christmas a nut cake, a raisin cake, and a fruit cake. She would wrap them in old towels and tablecloths and put them in a large lard can till Christmas Eve. You young moms out there make memories for your children because a memory is something no one can take from you.

  14. These were delicious! The coconut is a great addition. I used crumbled brown rice cakes and unsweetened coconut and it worked out great. 

  15. Great EASY recipe.  I used crushed Banana Chips instead of the Corn Flakes.   Gave them a bit more of a Tropical spin.   I’m also going to try using Dehydrated Strawberries in my next batch.   Two thumbs up!!!

  16. Can you substitute sugar with stevia 

  17. 9:30 pm and I was craving something sweet. Whipped up these cookies and we have a new household favourite; they were so good. I used rice crispies and unsweetened coconut as that is what I had on hand and it tasted fantastic. Thank you for another fabulous recipe.

  18. These are DELICIOUS!  Thank you Gina for another GREAT recipe!
    Just educated myself on how to make a better meringue (use glass bowl, room temperature egg whites directly from an egg not boxed egg white). I didn’t do this but the cookies were still so good!!! Chewy, yet crunchy and perfectly not overly sweet….yumm. Brought some to my MahJongg group and they all loved them too. Thank you again!!!!

  19. These ARE to die for.  I have to try not to eat the whole batch. 

  20. Wow, I can see from the long history of comments that this recipe has been popular for a long time. I’ve made these before, but it was when my partner was at sea. This time he’s home, and he luuuuvvvs coconut. He calls these cookies “meringueroons” because they’re the coconut in them reminds him of macaroons, but these are much lighter (which mainly means he feels he can eat more). I’m glad to see that some of you have doubled the recipe because nearly two dozen are not enough, apparently. LOL Thanks for knocking it out of the park with this recipe, Gina!

  21. Just made a double batch. Split the batter and added dried cherries and mini chocolate chips to half. They came out perfect! So easy to make. Thank you Gina!

  22. Can you use Rice Krispies instead of corn flakes?

  23. What can be used to substitute corn flakes? They contain malt which is one of the 3 main things to stay away from if you have celiac, therefore they are not gluten free. Suggestions?

  24. These cookies were a huge hit at work and at home with my 7yr old daughter that says she doesn’t like coconut! 

  25. Just now came across this recipe… trying to eat a tad better for the New Year. I nearly inhaled two right out of the oven! These were amazing!

  26. I just made two attempts at the meringue mixture and I just can't get it to form properly 🙁 I tried a plastic bowl, a metal bowl, adding all the sugar at once, adding it a bit at a time… nothing seems to work. Any tips?

    • Did you use a carton of egg whites? Usually they're pasteurized and won't whip into meringues. I learned that the hard way. It will usually say on the side or back of the package if they're not recommended for meringues.

    • You need to use a glass bow.

  27. I don't have any cream of tartar…what do you suggest as a substitution if there is any?

  28. OK I JUST finished making 8 dozen, I needed 6 dz for tonites cookie party!!
    OH MT THEY ARE DELICIOUS!!! I added mini choc morsels to the batter…soo good!!!

  29. Hi! Im trying these today!
    Can I just TRIPLE the recipe for 3 batches?
    Merry Christmas!!

  30. Susan – Alaska I have my last cookie sheet of a double batch in the oven, I substituted rice Chex for the corn flake crumbs and added a few drops of almond flavoring they are delish.

  31. How do you store these? Can you freeze them?

  32. These cookies look amazing! I love coconut.

  33. I made these tonight, they are soooo good (my son and I have eaten 7, oops). I will say I tried a shortcut using a carton of egg whites I had and the meringue would not work, changed to regular eggs and it was perfect. Also, I used gluten free corn chex as the cereal, so yummy!

    • Egg whites need to be room temperature to get the fullest meringue. Also,use real whole eggs that you separate,as someone here said,not whites from the milk type carton. Also, any yolk or oil in whites will prevent them from fluffing into meringue.

  34. Can't wait to try these! Every recipe of yours I have tried has been delicious AND diet friendly! I especially appreciate that you have so many gluten-free friendly recipes! My son and I were diagnosed with Celiac Disease almost two years ago, and it's so refreshing to find so many easily adaptable recipes. Keep up the great work!

  35. I'd love to make one GIANT one.

  36. These Cookies look delicious!

  37. Gina, I love seeing all these skinny cookies on your site!!

  38. These look delicious and so easy to prepare.

  39. How do you store these cookies? Can you make these cookies one day ahead and serve them the next day? Will they still taste good? I really want to make this recipe and serve it the next day?

  40. Would it be possible to add dried cranberries to these? Or would that be too heavy for the "dough" mixture? Thanks you!! 🙂

  41. I am trying these with Rice Krispies (you get 1 3/4 cups for the same weight watcher points as 1 cup of cornflake crumbs) I like to have volume and I think they will work just as well.

  42. Wow. These are super yummy!!

  43. 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.

  44. OMG! Just made these tonight & they are definitely to die for!!!!!

    Aloha from Hawaii… Missy =)

  45. I just made these today….delicious!!!

  46. I used Special K multigrain oats and honey and they were just amazing.

  47. I 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!

  48. My 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.

  49. I 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??

  50. 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.

  51. Gina,

    I 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?

  52. 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!

  53. Help! 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?

    Thanks, Jen

  54. 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!!

  55. 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.
    Deb from Mass.

  56. Just made these this morning and they are to die for!
    The only thing I changed was the corn flakes for special K because I didnt have the corn flakes.
    Thank you for the recipe.

  57. Do you think this would work with crushed cheerios?


  58. These 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.

  59. I only had original bran cereal so I crushed them. I added a few chopped almonds too and they are great.

  60. I 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.

    As 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.

  61. Gina, 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?

  62. Dang, 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!)

  63. I 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.

  64. Are these really cookies aren't these more like merengues???? I'm just saying….

  65. Meg, they might work with nuts!

    I didn't have issues with sticking, maybe a silpat would fix that next time.

  66. I made these tonight and my bf's first words were "They taste like frosted flakes!"

    and they kind of do, hehe! mine stuck to the parchment as well

  67. Making now….however, my cookies are sticking to the parchment paper. Any ideas how to correct?

    Love your site.

  68. Aaynmelisa – 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!

  69. fantastic 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!

  70. Wow 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…

  71. In the oven now. I can't believe how easy these were to put together. Thank you, Gina!

  72. 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 🙂

  73. Strange, I will look into it!

    Donna, I have the opposite problem but sure, just add more sugar, I'll guess 1/4 cup more?

  74. Just 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.

  75. when i generated a pdf there were no ingredients listed

  76. well 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…

  77. I just checked the print friendly button and it worked fine!

  78. So glad you all liked them!!!!

    I'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!

  79. Can't wait to make them, I also put the recipe on my blog with a link back to you. Thank you.

  80. Just 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.

  81. Ohhhh 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. 🙂

  82. I 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.

  83. Evan 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.

  84. Sound like a great idea for my cookie swap!!

  85. Gina.. 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?

  86. I just open my e-mail and the coconut just stands out soooooo I am definitely making this! Thank you!

  87. Had these for BREAKFAST today! Ha! Oh are they ever yummy 🙂 Thanks Gina!

  88. I 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!

  89. 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!

  90. It's great nice job I love this Blog nice people nice posts and nice sharings
    keep working and sharing

  91. Hi 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!

  92. I do a recipe similar. I use almond meal, egg white, sugar. thats all

  93. Gina,
    I 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!

  94. I'm so excited! Skinny holiday sweets all week? yay 🙂

  95. 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.

  96. Gina, 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.

    These 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!

  97. Do you think that these would work with splenda?

  98. I 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!!!

    I 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!

  99. You have an award on my blog. Hope you don't mind. I just happen to love reading your blog 🙂

  100. 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.

  101. These are moist and chewy, not crunchy.

    Honestly, 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.

  102. I 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.

  103. I 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!)

  104. Looks great! Can I substitute regular or panko bread crumbs for the cornflakes?

  105. Oh I love coconut!! I will be making these for sure!! 🙂

  106. I love all your recipes.. I am on here everyday..just can't get enough!!

    Is there a substitution for the cream of tartar?

  107. Are these a moist cookie or more of a crunchy cookie?

  108. Gingerbread posting tomorrow!!

  109. Wow…that looks so lovely…Just Perfect

  110. i 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! 🙂

  111. Gingerbread cookies please!!!

  112. Claire, they ad a slight crunch, adding more coconut may increase the points. I'm sure it would work though!

  113. Oh yum! I love coconut!

  114. Any thoughts on other substitutions for the corn flakes? I was thinking oat, coconut, or almond flour. Thanks!

    • I 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.

    • I was also thinking oat flour (processed oats), but if you want to stick with the crunchy, what about spelt flakes?

    • I find coconut flour very dry, try rice flour, or mixing 50-50 coconut/rice? Instead of sugar I use stevia.

  115. These sound lovely! Can't wait to try 🙂