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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!
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)
More Cookies You Will Love
- Peppermint Meringues
- Chocolate Chip Clouds
- Sprinkle Dipped Meringues
- Black and White Chocolate Chip Clouds
- Oatmeal Chocolate Chip Cookies
To Die For 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!
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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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
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.
Beware – Corn flakes are not gluten free – they have malt flavor in them, but Rice Chex would be a good substitute.
These are delicious and so easy. Can they be frozen?
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.
Used coconut sugar in place of white sugar.. checked after 10 minutes and they were nearly burnt! Not tasty at all.. so sad!
You should give a couple of stars uf you didn’t follow the recipe with the sane ingredients
God these are delicious!!!! And easy. And festive. They’re simply perfect.
Are these best fresh or can you make them ahead of time for the next day? Do they get soggy or stale?
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
Do you think you could use bran flakes?
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.
Very good ans easy to make
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!
These cookies live up to their name and are so easy
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!
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.
These were delicious! The coconut is a great addition. I used crumbled brown rice cakes and unsweetened coconut and it worked out great.
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!!!
Can you substitute sugar with stevia
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.
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!!!!
These ARE to die for. I have to try not to eat the whole batch.
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!
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!
Can you use Rice Krispies instead of corn flakes?
I haven’t tried. Let me know how they come out if you do!
I just tried with Rice Krispies and they were great! I crushed them to almost a powder in a ziplock bag with a rolling pin.
Great!
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?
Last paragraph she says to use gluten free cornflakes.
These cookies were a huge hit at work and at home with my 7yr old daughter that says she doesn’t like coconut!
Awesome
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!