Description
These light and crispy coconut cookies are the perfect balance between a macaroon and a meringue, with an added crunch from finely crushed cornflakes. Naturally gluten-free and irresistibly delicious! A must-try for those who love simple yet elegant homemade desserts.
Ingredients
Scale
- 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 about 2 cups crushed cornflakes)
Instructions
- Preheat & Prep: Preheat oven to 325°F (163°C). Line 2 sheet pans with parchment paper or silicone mats.
- Beat Egg Whites: In a clean, dry mixing bowl, beat egg whites and cream of tartar with an electric mixer on high speed until soft peaks form.
- Add Sugar Gradually: While beating, slowly add sugar, one spoonful at a time, until stiff peaks form and the mixture is glossy.
- Fold in Ingredients: Gently fold in coconut flakes and cornflake crumbs, ensuring everything is well combined without deflating the mixture.
- Scoop & Shape: Drop spoonfuls of the mixture onto prepared baking sheets, spacing them 1 inch apart.
- Bake: Bake for 18 minutes, or until the edges turn lightly golden.
- Cool & Enjoy: Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- For best results, crush cornflakes into fine crumbs—a food processor works well!
- Store in an airtight container for up to 1 week.
- These cookies make an elegant treat alongside a cup of tea or coffee—perfect for a cozy reading session or watching your favorite series!
Nutrition
- Serving Size: 2 cookies
- Calories: 188 kcal
- Sugar: 14g
- Sodium: 30mg
- Fat: 25g
- Saturated Fat: 2g
- Unsaturated Fat: 0.5 g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 1.5 g
- Cholesterol: 0mg