Coconut-Cornflake Cookies Recipe -
Coconut-Cornflake Cookies Recipe

Coconut-Cornflake Cookies

Recipe by  

"Flourless cookies."

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Ingredients Edit and Save

Original recipe makes 3 dozen Change Servings


  1. Preheat oven to 325 degrees F (170 degrees C).
  2. Beat egg whites until stiff (the egg whites not your arm).
  3. Stir in sugar, salt and vanilla.
  4. Blend coconut and corn flakes and add to egg white mixture.
  5. Drop on ungreased parchment paper. Bake for 15-18 minutes.
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Reviews More Reviews

Most Helpful Positive Review
May 11, 2005

These are the most delicious cookies I have ever made or tasted! Kind of a cross between cookie and candy. They are chewy, toasty, sweet, crunchy, and oh so wonderful! If you love coconut you will love these cookies. I used a greased cookie sheet instead of buying parchment paper and it worked fine but they did stick just a little. Also, when I made the full recipe I came out with 2 dozen cookies (which fit nicely on two cookie sheets) instead of 3 dozen as suggested and they were great! The cookies would be pretty small if you made 3 dozen and maybe not as chewy (the best part!) You must try this recipe because it is so tasty and easy!

Most Helpful Critical Review
Mar 08, 2011

Only tried this recipe to use up egg whites & cinnamon cornflakes. It used them up, but we didn't like 'em. No, didn't use any coconut, only cornflakes. Can't see it being any better/worse with that addition. I love meringue. L O V E IT, but these weren't close eventhough the recipe seemed like it. Oh, well. Now I know. Oh, I used 3/4c sugar & it was fine.


75 Ratings

Jul 28, 2006

these cookies are GREAT!!! I just used 1/2 the amount of sugar that this recipe calls for.

Nov 19, 2005

These are awesome! I used Splenda instead of sugar and the cornflakes I used were plain with only 2gm of sugar. My guess is, others were using sugared corn flakes so they came out too sweet. Next time I might drizzle bittersweet chocolate across them. Definitely making this again!

Jun 30, 2005

I didn't care for them all that much (too sweet)but the kids loved them! I also didnt have parchment paper and just put them on a greased cookie sheet. I checked them after 10 minutes to make sure they werent getting too brown on the bottom though. They were easy to make. Thanks!

Jul 06, 2003

These are the best macaroons I have ever made! The cereal gave them just the right crunch! Bravo!

Jan 27, 2008

Excellent cookie! Even the people who don't have a sweet tooth or aren't big cookie eaters absolutely loved it!! We did use less sugar (little less than a cup) and it turned out a little on the sweet side. Will use 3/4 cup next time and we'll experiment with chocolate (drizzle/sprinkle) next time too. But even without, they were delicious and easy!! Perfect to make with kids: this time the batch was made by my 12-yr-old sister!

Dec 14, 2008

Would have been a 5 star if not for being way too sweet. Reduced sugar by half and it was still a little sweet. It seems to be better the second day.. seems to be less sticky. Experimented with a few adding mini-chocolate chips.. it was pretty good.


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  • Calories
  • 112 kcal
  • 6%
  • Carbohydrates
  • 21.3 g
  • 7%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 2.9 g
  • 4%
  • Fiber
  • 1.1 g
  • 4%
  • Protein
  • 1.1 g
  • 2%
  • Sodium
  • 88 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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