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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

To Die For Coconut Cookies

4.85 from 20 votes
6
Cals:188
Protein:1.5
Carbs:19
Fat:2.5
These Coconut Cookies are to die for! A hybrid of coconut macaroons and meringue but with added cornflake crumbs. Delicious and gluten-free!
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!
Prep: 20 mins
Cook: 18 mins
Total: 40 mins
Yield: 28 cookies
Serving Size: 2 cookies

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

Instructions

  • 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.

Last Step:

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Video

Notes

*check label for GF

Nutrition

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

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129 comments on “To Die For Coconut Cookies”

  1. I definitely made them bigger than I should have but oh yesss. They are soft and chewy when warm and a bit crunchy but light when they have cooled. Either way, they are delicious. I am a huge coconut lover and these are perfection! Very easy to make and I’ll definitely make them again.

  2. Beware – Corn flakes are not gluten free – they have malt flavor in them, but Rice Chex would be a good substitute.

  3. 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. 

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

  5. Avatar photo
    Vanessa Wilson

    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. 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.

  8. 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! 

  9. 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!

  10. 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.

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

  12. 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!!!