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Coconut Cookies
These Coconut Cookies are a hybrid of coconut macaroons and a meringue cookie, but with added corn flake crumbs. Delicious and gluten-free!
Equipment
- silicone mat or parchment paper
Ingredients
- 3 large egg whites
- 3/4 cup sugar
- 1/4 tsp cream of tartar
- 1 cup sweetened coconut flakes
- 3/4 cup corn flake crumbs* (from 2 cups cornflakes crushed almost to powder)
Instructions
- Preheat oven to 350F°. Line two cookie sheets with parchment paper or silicon mats.
- 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 corn flake crumbs.
- Drop by spoonful onto parchment lined cookie sheets.
- Bake for about 18 minutes or until golden.
Video
Notes
*check label for GF
Meringue Tips: Use very clean beaters and bowls (I prefer metal or glass bowls). Also, make sure none of the yolks gets into the egg whites, or the meringue may not form. Meringue also works best with whites you separate from eggs—not from a carton of egg whites.
Nutrition
Serving: 2cookies, Calories: 188kcal, Carbohydrates: 19g, Protein: 1.5g, Fat: 2.5g, Sodium: 53mg, Fiber: 2g, Sugar: 14g
- WW Points: 6