Coconut Cookies
These delightful Coconut Cookies blend the chewy goodness of coconut macaroons with the lightness of meringue cookies, all enhanced by a sprinkle of crunchy corn flake crumbs. Enjoy this scrumptious treat that’s also gluten-free!
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Ingredients
- 3 large egg whites
- 3/4 cup sugar
- 1 cup sweetened coconut flakes
- 3/4 cup corn flake crumbs*
- 1/4 tsp cream of tartar
Equipment Needed
- 2 sheet pan
- silicone mat or parchment paper
Instructions
- 1
Begin by setting your oven temperature to 350°F. Prepare two baking sheets by covering them with parchment paper or silicone mats.
- 2
In a mixing bowl, combine the egg whites, cream of tartar, and sugar, then beat the mixture into a meringue until it reaches thick, soft peaks, which should take approximately 8 to 10 minutes.
- 3
Gently incorporate the shredded coconut and crushed corn flakes into the meringue.
- 4
Using a spoon, drop dollops of the mixture onto the prepared baking sheets.
- 5
Place the cookies in the oven and bake for roughly 18 minutes, or until they turn a lovely golden hue.
Nutrition Information
Notes & Tips
- *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.