Coconut Cookies (Gluten-Free) – Skinnytaste

These 5-ingredient Coconut Cookies are a hybrid of coconut macaroons and meringue cookies however with cornflake crumbs. Delicious and gluten-free!

To-Die-For Coconut Cookies

With the vacations rapidly approaching, I’m positive numerous you’re busy baking. This straightforward coconut cookie recipe was emailed to me years in the past by a lady who instructed me they had been “to die for.” The first 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 believe you can be too! Just a few of my different favourite meringue cookies embrace Chocolate Chip Clouds, and Peppermint Meringues.

Why This Works

With the vacations rapidly approaching, I’m positive numerous you’re busy baking! This recipe was emailed to me some time in the past by a lady who instructed 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 believe you can be too! Here’s why it really works:

• Short Ingredient List: These coconut meringue cookies solely have 5 components.
• Party Worthy: Serve these treats for dessert at your vacation dinner. Your friends are positive to be going again for extra!
• Healthier: With no butter or oil, there are solely 188 energy in two cookies. They’re additionally low-carb and actually have a little protein and fiber.

 

Ingredients

Here’s what you’ll must make these gluten-free coconut cookies. See actual measurements within the recipe card under:

• Egg Whites: You’ll want three giant 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 optimum taste.
• Crushed Cornflake Crumbs: You can generally discover them premade in supermarkets, or you possibly can pulse cornflake cereal right into a fantastic powder in a food 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 food processor and crush to virtually a powder.

Meringue: In a really clear metallic 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 Ingredients: Fold within the coconut and cornflake crumbs.

Bake: Drop by spoonfuls onto parchment-lined cookie sheets and bake for about 18 minutes till golden.

Helpful Tips:

• Gluten-Free Corn Flakes: Check the labels on the cornflakes—not all are GF. You can purchase gluten-free crushed cornflakes in lots of supermarkets or make your personal utilizing a food processor.
• Don’t have cornflakes? Crushed rice chex cereal, which can be gluten-free works nice.
• Meringue Tips: Use very clear beaters and bowls (I desire metallic or glass bowls). Also, be certain not one of the yolks will get into the egg whites, or the meringue could not type. Meringue additionally works finest with whites you separate from eggs—not from a carton of egg whites.
• Time Saver: For fingers-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

Store leftovers in an hermetic container at room temperature for as much as 5 days.

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