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!
- 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
- 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.