‘Tis the season, so I thought I what a perfect time to revive some of my older Holiday recipes from the archives. If you like coconut macaroons you will love these cookies! Similar to a macaroon, but with the addition of cornflake crumbs, they are sweet and delicious and easily made gluten-free.
Coconut lovers… this is a must! With the holidays quickly approaching, I’m sure lots of you are busy baking so I am dedicating the rest of this week to skinny holiday sweets.
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! For the cornflake crumbs, you can buy gluten-free crushed cornflakes in many supermarkets, but if you wish to make your own, just put them in the food processor and crush until very fine. If gluten free is an issue, check the labels on the cornflakes, not all are gf.
To Die For Coconut Cookies
Servings: 14 • Size: 2 cookies • Old Points: 3 pts • Points+: 3 pts
Calories: 188.1 • Fat: 2.3 g • Carb: 19.2 g • Fiber: 1.7 g • Protein: 1.3 g • Sugar: 14 g
Sodium: 53.2 g
- 3 egg whites
- 3/4 cup sugar
- 1/4 tsp cream of tartar
- 1 cup sweetened coconut flakes
- 3/4 cup cornflake crumbs (from 2 cups cornflakes crushed almost to powder)
Preheat oven to 350°. Line two cookie sheets with parchment paper or silpats.
Whip the eggs whites, cream of tartar and sugar into a meringue until you form thick soft peaks, about 8 – 10 minutes.
Fold in the coconut and cornflake crumbs.
Drop by spoonful onto parchment lined cookie sheets. Bake for about 18 minutes or until golden.
Makes about 28 cookies depending on the size.