These coconut cookies are a hybrid of coconut macaroons and a meringue cookie, but with added cornflake crumbs. Delicious and gluten-free!
Equipment
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2 sheet pan
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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
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Preheat oven to 350F°. Line two cookie sheets with parchment paper or silicon mats.
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Whip the eggs whites, cream of tartar and sugar into a meringue until you form thick soft peaks, about 8 – 10 minutes.
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Fold in the coconut and corn flake crumbs.
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Drop by spoonful onto parchment lined cookie sheets.
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Bake for about 18 minutes or until golden.
Notes
*check label for GF
Nutrition
Serving: 2cookies, Calories: 188kcal, Carbohydrates: 19g, Protein: 1.5g, Fat: 2.5g, Sodium: 53mg, Fiber: 2g, Sugar: 14g
W-W Points: 6
