These Coconut Cookies are a hybrid of coconut macaroons and a meringue cookie, however with added corn flake crumbs. Scrumptious and gluten-free!
To-Die-For Coconut Cookies
The primary time I made these meringues, I practically inhaled them proper out of the oven! A couple of of my different favourite styles of meringue cookies embrace Sprinkle Dipped Meringues, Black and White Chocolate Chip Clouds, Chocolate Chip Clouds and Peppermint Meringues.
With the vacations rapidly approaching, I’m certain numerous you’re busy baking! This recipe was emailed to me some time in the past by a lady who advised me these have been “to die for” therefore the title. I held on to it for some time with intentions of attempting it for the vacations, and I used to be tremendous happy with the outcomes–I feel you can be too!
Elements
- 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 steel bowl, with very clear beaters, whip the egg whites, cream of tartar and sugar right into a meringue till you type thick comfortable 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.
Useful Suggestions:
- For the corn flake crumbs, you should buy gluten-free crushed cornflakes in lots of supermarkets or make your individual, simply put them within the meals processor and crush till very tremendous. If gluten free is a matter, verify 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 be certain that your beaters and bowls are very clear, I choose steel or glass bowls. Additionally be certain that not one of the yolk will get into the egg whites, or they might not end up.
- 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)
Extra Cookies You Will Love
Yield: 28 cookies
Serving Measurement: 2 cookies
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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 right into a meringue till you type thick comfortable peaks, about 8 – 10 minutes.
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Fold within 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 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
