Coconut Cookies (Gluten-Free) – Skinnytaste

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

To-Die-For Coconut Cookies

With the holidays quickly approaching, I’m sure lots of you are busy baking. This easy coconut cookie recipe was emailed to me years ago by a woman who told me they were “to die for.” The first time I made these meringues, I nearly inhaled them right out of the oven. I was super pleased with the results, and I think you will be too! A few of my other favorite meringue cookies include Chocolate Chip Clouds, and Peppermint Meringues.

Why This Works

With the holidays quickly approaching, I’m sure lots of you are busy baking! This recipe was emailed to me a while ago by a woman who told me these were “to die for” hence the name. I held on to it for a while with intentions of trying it for the holidays, and I was super pleased with the results–I think you will be too! Here’s why it works:

• Short Ingredient List: These coconut meringue cookies only have five ingredients.
• Party Worthy: Serve these treats for dessert at your holiday dinner. Your guests are sure to be going back for more!
• Healthier: With no butter or oil, there are only 188 calories in two cookies. They’re also low-carb and even have a little protein and fiber.

 

Ingredients

Here’s what you’ll need to make these gluten-free coconut cookies. See exact measurements in the recipe card below:

• Egg Whites: You’ll need three large 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 calls for one cup of coconut flakes for maximum flavor.
• Crushed Cornflake Crumbs: You can sometimes find them premade in supermarkets, or you can pulse cornflake cereal into a fine 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 almost a powder.

Meringue: In a very clean metal bowl with very clean beaters, whip the egg whites, cream of tartar, and sugar into a meringue for 8 to 10 minutes until you form thick, soft peaks.

Remaining Ingredients: Fold in the coconut and cornflake crumbs.

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

Helpful Tips:

• Gluten-Free Corn Flakes: Check the labels on the cornflakes—not all are GF. You can buy gluten-free crushed cornflakes in many supermarkets or make your own using a food processor.
• Don’t have cornflakes? Crushed rice chex cereal, which is also gluten-free works great.
• Meringue Tips: Use very clean beaters and bowls (I prefer metal or glass bowls). Also, make sure none of the yolks gets into the egg whites, or the meringue may not form. Meringue also works best 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 way you don’t have to stand there for 10 minutes with a hand mixer.
• Chocolate Chips: Fold in some mini chocolate chips at the end.

Storage

Store leftovers in an airtight container at room temperature for up to five days.

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