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These Coconut Cookies are a hybrid of coconut macaroons and a meringue cookie, however with added corn flake crumbs. Scrumptious and gluten-free!
![Coconut Cookies](https://www.skinnytaste.com/wp-content/uploads/2023/12/1L8A5274.jpg)
To-Die-For Coconut Cookies
The primary time I made these meringues, I almost inhaled them proper out of the oven! Just a few of my different favourite styles of meringue cookies embrace Sprinkle Dipped Meringues, Black and White Chocolate Chip Clouds, Chocolate Chip Clouds and Peppermint Meringues.
![Coconut Cookies](https://www.skinnytaste.com/wp-content/uploads/2023/12/1L8A5261.jpg)
With the vacations shortly approaching, I’m certain a number of you’re busy baking! This recipe was emailed to me some time in the past by a girl who advised me these have been “to die for” therefore the title. I held on to it for some time with intentions of making an attempt it for the vacations, and I used to be tremendous happy with the outcomes–I believe you’ll be too!
![cornflakes, coconut, egg whites, sugar](https://www.skinnytaste.com/wp-content/uploads/2023/12/1L8A5247.jpg)
Components
- egg whites
- granulated sugar
- cream of tartar
- sweetened coconut flakes
- crushed corn flake crumbs
How To Make Coconut Cookies
- Preheat oven to 350F°. Line two sheet pans with parchment paper or silicone mats.
- In a really clear metallic bowl, with very clear beaters, whip the egg whites, cream of tartar and sugar right into a meringue till you kind thick tender peaks, about 8 to 10 minutes.
- Fold within the coconut and corn flake crumbs.
- Drop by spoonful onto parchment lined cookie sheets.
- Bake for about 18 minutes or till golden.
![corn flake crumbs](https://www.skinnytaste.com/wp-content/uploads/2023/12/1L8A5250-550x825.jpg)
![beaten egg whites with corn flakes and coconut](https://www.skinnytaste.com/wp-content/uploads/2023/12/1L8A5252-550x825.jpg)
![beaten egg whites with corn flakes and coconut](https://www.skinnytaste.com/wp-content/uploads/2023/12/1L8A5253-550x825.jpg)
Useful Ideas:
- For the corn flake crumbs, you should buy gluten-free crushed cornflakes in lots of supermarkets or make your personal, simply put them within the meals processor and crush till very positive. If gluten free is a matter, test the labels on the cornflakes, not all are GF.
- Don’t have cornflakes? Crushed rice chex cereal additionally works nice.
- As these are meringues, you wish to ensure that your beaters and bowls are very clear, I favor metallic or glass bowls. Additionally ensure that not one of the yolk will get into the egg whites, or they could not prove.
- Fold in some mini chocolate chips on the finish for variations.
Storage
Retailer leftovers in an air-tight container.
How To Make Coconut Cookies (Meringues)
![These Coconut Cookies are to die for! A hybrid of coconut macaroons and meringue but with added cornflake crumbs. Delicious and gluten-free!](https://www.skinnytaste.com/wp-content/uploads/2013/12/Skinny-Coconut-Cookies-550x367.jpg)
![Coconut Cookies](https://www.skinnytaste.com/wp-content/uploads/2023/12/1L8A5279.jpg)
Extra Cookies You Will Love
Yield: 28 cookies
Serving Dimension: 2 cookies
-
Preheat oven to 350F°. Line two cookie sheets with parchment paper or silicon mats.
-
Whip the eggs whites, cream of tartar and sugar right into a meringue till you kind thick tender peaks, about 8 – 10 minutes.
-
Fold within the coconut and corn flake crumbs.
-
Drop by spoonful onto parchment lined cookie sheets.
-
Bake for about 18 minutes or till golden.
Final Step:
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Serving: 2 cookies, Energy: 188 kcal, Carbohydrates: 19 g, Protein: 1.5 g, Fats: 2.5 g, Sodium: 53 mg, Fiber: 2 g, Sugar: 14 g
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