With the addition of corn flake crumbs, these coconut cookies are a cross between meringue cookies and coconut macaroons. Flavorful and devoid of gluten!
I almost choked on these meringues straight out of the oven the first time I made them! My other favorite Spiced Zucchini Cake,Fudge-Striped Cookies,Lemon Blueberry Biscuits,Healthy Pumpkin Bread
Many of you are probably baking as the holidays are coming up soon! I received this recipe via email some time ago from a woman who claimed they were “to die for,” which is how the name came about. I was really happy with the outcome, so I hope you will be too! I hung onto it for a long with the goal of attempting it for the holidays.
Coconut Cookies Ingredients
- egg whites
- granulated sugar
- cream of tartar
- sweetened coconut flakes
- crushed corn flake crumbs
How To Make Coconut Cookies
- Set oven temperature to 350 degrees Fahrenheit. Use silicone mats or parchment paper to line two sheet pans.
- Egg whites, cream of tartar, and sugar should be whipped into a meringue until thick, soft peaks form, which should take around eight to ten minutes, in a spotlessly clean metal bowl using spotless beaters.
- Stir in the cornflakes and coconut crumbs.
- Drop by teaspoon onto baking sheets covered in parchment.
- Bake until golden, approximately 18 minutes.
Helpful Tips:
- For the corn flake crumbs, you can either create your own by putting them in a food processor and crushing them until they are extremely small, or you can get gluten-free crushed cornflakes in many shops. If you’re concerned about gluten, read the cornflakes’ labels—not all of them are.
- Lacking cornflakes? Crushed rice Chex cereal is also a fantastic option.
- Since they are meringues, you should use extremely clean dishes and beaters (I like to use glass or metal bowls). Additionally, ensure that the egg whites do not include any yolk; otherwise, they could not turn out.
- For variety, fold in some small chocolate chips at the end.
Storage
Store leftovers in an air-tight container.
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Coconut Cookies
With the addition of corn flake crumbs, these coconut cookies are a cross between meringue cookies and coconut macaroons. Delicious and gluten-free!
- 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)
- Set oven temperature to 350 degrees Fahrenheit. Put silicon mats or parchment paper between two cookie sheets.
- For around eight to ten minutes, beat the egg whites, sugar, and cream of tartar to make thick, soft peaks.
- Stir in the cornflakes and coconut crumbs.
- Drop by teaspoon onto baking sheets covered in parchment.
- Bake until golden, approximately 18 minutes.
