Coconut Cookies (Gluten-Free) – Skinnytaste

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

To-Die-For Coconut Cookies

With the vacations shortly approaching, I’m certain a number of you might be busy baking. This simple coconut cookie recipe was emailed to me years in the past by a lady who informed me they have been “to die for.” The primary time I made these meringues, I practically inhaled them proper out of the oven. I used to be tremendous happy with the outcomes, and I feel you’ll be too! A couple of of my different favourite meringue cookies embody Chocolate Chip Clouds, and Peppermint Meringues.

Why This Works

With the vacations shortly approaching, I’m certain a number of you might be busy baking! This recipe was emailed to me some time in the past by a lady who informed me these have been “to die for” therefore the identify. I held on to it for some time with intentions of attempting it for the vacations, and I used to be tremendous happy with the outcomes–I feel you’ll be too! Right here’s why it really works:

• Quick Ingredient Listing: These coconut meringue cookies solely have 5 components.
• Get together Worthy: Serve these treats for dessert at your vacation dinner. Your visitors are certain to be going again for extra!
• More healthy: 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.

 

Substances

Right here’s what you’ll have to 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 max taste.
• Crushed Cornflake Crumbs: You may generally discover them premade in supermarkets, or you may pulse cornflake cereal right into a nice powder in a meals 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 meals processor and crush to virtually a powder.

Meringue: In a really clear steel 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, comfortable peaks.

Remaining Substances: Fold within the coconut and cornflake crumbs.

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

Useful Suggestions:

• Gluten-Free Corn Flakes: Test the labels on the cornflakes—not all are GF. You should purchase gluten-free crushed cornflakes in lots of supermarkets or make your personal utilizing a meals processor.
• Don’t have cornflakes? Crushed rice chex cereal, which can be gluten-free works nice.
• Meringue Suggestions: Use very clear beaters and bowls (I choose steel or glass bowls). Additionally, be sure not one of the yolks will get into the egg whites, or the meringue could not type. Meringue additionally works greatest 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 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

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

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