Coconut Cookies
With the addition of corn flake crumbs, these coconut cookies are a cross between meringue cookies and coconut macaroons. Delicious and gluten-free!
Yield: 2
Materials
- 3 large egg whites
- 3/4 cup sugar
- 1/4 tsp cream of tartar
- 1 cup sweetened coconut flakes
- 3/4 cup corn flake crumbs* from 2 cups cornflakes crushed almost to powder
Instructions
- Set oven temperature to 350 degrees Fahrenheit. Put silicon mats or parchment paper between two cookie sheets.
- For around eight to ten minutes, beat the egg whites, sugar, and cream of tartar to make thick, soft peaks.
- Stir in the cornflakes and coconut crumbs.
- Drop by teaspoon onto baking sheets covered in parchment.
- Bake until golden, approximately 18 minutes.