Delicate coconut cornflake cookies are laced with flaked coconut and pecans, then baked in a light, sweet and crunchy meringue.
When I think of cornflake cookies, I think of the simple, no-bake variety that our moms or grandmothers used to make during the holidays. There is absolutely nothing wrong with the no-bake type, but these cookies are not those cookies. These cookies are baked in a light, sweet and crunchy meringue. They are delicate enough to serve at a tea party, elegant enough for a holiday party, or sweet enough for Santa on Christmas Eve.
These cookies could also technically be considered meringue cookies. We’re using the same techniques that I use to make pie meringue. Before you get started, separate three large eggs and let the whites come to room temperature. This will help you get super fluffy meringue. While you’re waiting, preheat the oven to 200 degrees F.
Beat the three room-temperature egg whites on medium high. Gradually add one cup of white granulated sugar. Continue to beat the egg whites until the sugar is dissolved and soft peaks form. Soft peaks mean that when you pull the beater out, the tip of the egg whites fall over onto itself. Once you are done, the mixture will be very glossy.
Gently fold one cup of sweetened flaked coconut, one teaspoon of vanilla extract, one cup of chopped pecans and four cups of crushed cornflakes. I simply pour my cornflakes into a large plastic zipper bag and crush them up with my hands. You could also roll over the bag of cornflakes with a rolling pin.
Drop heaping tablespoons of cookie dough onto a greased cookie sheet. Bake them for 45 minutes until the cookies are set. Remove the cookies from the pan and allow them to cool while they are still warm.
Maybe you’ve heard the old wives’ tale – don’t make meringue on a rainy day. That’s because the sugar and the egg whites readily absorb the moisture in the air, resulting in chewy, rather than crispy, cookies. If at all possible, avoid making these cookies during the hot summer months or on a rainy day.
Because these cookies are so light and delicate, they need to be stored in a sturdy plastic container with an airtight lid. As soon as the cookies are completely cool, carefully stack them on top of each other. I even suggest placing a piece of waxed paper or parchment paper between the stacks of further prevent them from breaking apart.
No need to store the cookies in the fridge. They will be just fine left at room temperature. If stored properly, cornflake cookies will last for a few weeks and still stay crunchy (if someone doesn’t eat them all first.)
Like to spread your holiday baking out over a few weekends? You’re in luck! Coconut cornflake cookies freeze very well, with a little care and consideration. Again, I recommend storing them in a sturdy container or cookie tin with layers of waxed or parchment paper in between and placing them in an area of the freezer where they won’t get jostled around too much. The cookies will last about a month.
To thaw, remove the container from the freezer and allow it to remain there untouched for a few hours until the cookies are at room temperature. Once they have thawed, serve as normal.
More Cookie Recipes:
- Bacon and Butterscotch Cookies
- S’mores Cookies
- Loaded Pretzel Cookies with Coconut and M&M’s
- Almond Joy Cookies
Cornflake and Coconut Meringue Cookies
- 3 eggs whites
- 1 cup sugar
- 1 cup sweetened shredded coconut
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
- 4 cups cornflakes crushed
- Preheat oven to 200 degrees F.
- Beat egg whites on medium high. Gradually add sugar. Continue to beat egg whites until sugar is dissolved and soft peaks form. Mixture will be very glossy.
- Gently fold in coconut, vanilla, pecans, and corn flakes. Drop heaping tablespoons onto a greased cookie sheet.
- Bake about 45 minutes until cookies are set. Remove from the pan to cool while they are still warm.
- Once cool, store in an airtight container.