To Die For Coconut Cookies

Coconut lovers … this is a must! These Coconut Cookies are to die for – a hybrid of coconut macaroons and meringue but with added cornflake crumbs. Delicious and gluten-free!

Coconut lovers ... this is a must! 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

A few of my 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!

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.

Coconut lovers ... this is a must! These Coconut Cookies are to die for – a hybrid of coconut macaroons and meringue but with added cornflake crumbs. Delicious and gluten-free!
Coconut lovers ... this is a must! These Coconut Cookies are to die for – a hybrid of coconut macaroons and meringue but with added cornflake crumbs. Delicious and gluten-free!

Coconut lovers ... this is a must! These Coconut Cookies are to die for – a hybrid of coconut macaroons and meringue but with added cornflake crumbs. Delicious and gluten-free!

Coconut lovers ... this is a must! These Coconut Cookies are to die for – a hybrid of coconut macaroons and meringue but with added cornflake crumbs. Delicious and gluten-free!

Did you make this recipe?

To Die For Coconut Cookies

Coconut lovers … this is a must! These Coconut Cookies are to die for – a hybrid of coconut macaroons and meringue but with added cornflake crumbs. Delicious and gluten-free!

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:

  1. Preheat oven to 350°. Line two cookie sheets with parchment paper or silpats.
  2. Whip the eggs whites, cream of tartar and sugar into a meringue until you form thick soft peaks, about 8 – 10 minutes.
  3. Fold in the coconut and cornflake crumbs.
  4. Drop by spoonful onto parchment lined cookie sheets.
  5. Bake for about 18 minutes or until golden.

Nutrition Information

Yield: 28 cookies, Serving Size: 2 cookies

  • Amount Per Serving:
  • Freestyle Points: 5
  • Points +: 3
  • Calories: 188 calories
  • Total Fat: 2.5g
  • Saturated Fat: 0g
  • Cholesterol: 0mg
  • Sodium: 53mg
  • Carbohydrates: 19g
  • Fiber: 2g
  • Sugar: 14g
  • Protein: 1.5g
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