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Coconut Cookies

4.74 from 30 votes

These Coconut Cookies are a hybrid of coconut macaroons and a meringue cookie, but with added corn flake crumbs. Delicious and gluten-free!

Prep Time: 20

Cook Time: 18

Total Time: 40

Yield: 28 cookies

Course: Dessert

Cuisine: American

Equipment

2 sheet pan
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

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