These five-ingredient Coconut Cookies are a hybrid of coconut macaroons and meringue cookies however with cornflake crumbs. Scrumptious and gluten-free!
To-Die-For Coconut Cookies
With the vacations rapidly approaching, I’m positive a number of you’re busy baking. This simple coconut cookie recipe was emailed to me years in the past by a lady who informed me they had been “to die for.” The primary time I made these meringues, I almost inhaled them proper out of the oven. I used to be tremendous happy with the outcomes, and I feel you can be too! A number of of my different favourite meringue cookies embrace Chocolate Chip Clouds, and Peppermint Meringues.
Why This Works
With the vacations rapidly approaching, I’m positive a number of you’re busy baking! This recipe was emailed to me some time in the past by a lady who informed me these had 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 feel you can be too! Right here’s why it really works:
- Quick Ingredient Record: These coconut meringue cookies solely have 5 components.
- Celebration Worthy: Serve these treats for dessert at your vacation dinner. Your friends are positive to be going again for extra!
- More healthy: With no butter or oil, there are solely 188 energy in two cookies. They’re additionally low-carb and also have a little protein and fiber.
Elements
Right here’s what you’ll have to make these gluten-free coconut cookies. See precise measurements within the recipe card under:
- Egg Whites: You’ll want three massive egg whites to make the meringue.
- Granulated Sugar to sweeten the coconut cookies
- Cream of Tartar helps the egg whites stiffen when creating meringue.
- Sweetened Coconut Flakes: This cookie recipe requires one cup of coconut flakes for max taste.
- Crushed Cornflake Crumbs: You possibly can typically discover them premade in supermarkets, or you possibly can pulse cornflake cereal right into a high-quality powder in a meals processor.
How To Make Coconut Cookies
Prep: Preheat oven to 350°F and line two sheet pans with parchment paper or silicone mats.
Cornflakes: Place in a meals processor and crush to nearly a powder.
Meringue: In a really clear steel bowl with very clear beaters, whip the egg whites, cream of tartar, and sugar right into a meringue for 8 to 10 minutes till you type thick, mushy peaks.
Remaining Elements: Fold within the coconut and cornflake crumbs.
Bake: Drop by spoonfuls onto parchment-lined cookie sheets and bake for about 18 minutes till golden.
Useful Suggestions:
- Gluten-Free Corn Flakes: Test the labels on the cornflakes—not all are GF. You should buy gluten-free crushed cornflakes in lots of supermarkets or make your individual utilizing a meals processor.
- Don’t have cornflakes? Crushed rice chex cereal, which can also be gluten-free works nice.
- Meringue Suggestions: Use very clear beaters and bowls (I desire steel or glass bowls). Additionally, make certain not one of the yolks will get into the egg whites, or the meringue could not type. Meringue additionally works greatest with whites you separate from eggs—not from a carton of egg whites.
- Time Saver: For hands-off meringue, put the egg whites in a stand mixer and beat them with the whisk attachment. That approach you don’t have to face there for 10 minutes with a hand mixer.
- Chocolate Chips: Fold in some mini chocolate chips on the finish.
Storage
Retailer leftovers in an hermetic container at room temperature for as much as 5 days.
Extra Cookies You Will Love
Yield: 28 cookies
Serving Dimension: 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 mushy 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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Meringue Suggestions: Use very clear beaters and bowls (I desire steel or glass bowls). Additionally, make certain not one of the yolks will get into the egg whites, or the meringue could not type. Meringue additionally works greatest with whites you separate from eggs—not from a carton of egg whites.
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