Coconut Cornflake Cookies
Light, crispy, and loaded with sweet coconut, crunchy cornflakes, and chopped pecans, these Coconut and Cornflake Cookies are an old-fashioned treat that’s easy to make with just six ingredients. They’re sweet, nutty, and perfect for the holiday season, bake sales, or an afternoon treat.
If you love old-fashioned cookie recipes, these coconut cornflake cookies deserve a spot in your recipe collection. They’re made with whipped egg whites instead of flour or butter, giving them a delicate, airy texture with plenty of crunch from the cornflakes and pecans. The cookies bake low and slow until the outside is crisp and the inside is set.
Looking for more Christmas cookie and candy ideas? Check out this recipe for Crushed Candy Cane Cookies With Chocolate Chips or Bourbon Balls.
Recipe at a glance
- Only six ingredients. You don’t need a long list of ingredients to make a delicious homemade cookie.
- No flour or butter. Whipped egg whites give these cookies their light texture without traditional cookie dough ingredients.
- Sweet and crunchy. Shredded coconut, chopped pecans, and corn flakes add flavor and texture to every bite.
- Perfect for sharing. These bite-sized treats are a delicious addition to Christmas cookie trays, holiday parties, and homemade gift boxes.
- A great way to use leftover egg whites. Save the whites from recipes that call for egg yolks and turn them into something sweet.
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Ingredients you will need
These cookies are surprisingly simple to prepare. You only need six simple ingredients to make this old-fashioned cornflake cookie recipe.
See the recipe card for full information on ingredients and quantities.
- Egg whites: The foundation of the meringue. Egg whites whip into a light, airy foam that holds the other ingredients together. Make sure the whites are free of egg yolk and your mixing bowl is clean and dry.
- Granulated white sugar: Sweetens the cookies and helps stabilize the whipped egg whites. Add the sugar gradually for the best results.
- Sweetened shredded coconut: Adds sweetness, a chewy texture, and plenty of coconut flavor.
- Vanilla extract: Enhances the sweetness and adds a warm, familiar flavor.
- Pecans: Chopped pecans give these cookies a nutty flavor and a satisfying crunch.
- Cornflakes: The secret to their irresistible crispy texture! Lightly crush the cereal so it incorporates evenly without turning into fine crumbs.
Substitutions and variations
- Swap the nuts. Chopped walnuts can be substituted for pecans. You can also omit the nuts, although the texture and yield may change.
- Try almond extract. Replace some of the vanilla extract with almond extract for a slightly different flavor. Almond extract is stronger than vanilla, so a little goes a long way.
- Add chocolate. Add chocolate chips or once the cookies have cooled completely, drizzle them with melted semisweet or dark chocolate.
- Toast the coconut. For a deeper coconut flavor, lightly toast the shredded coconut and allow it to cool completely before folding it into the meringue.
- Make them smaller. Use a smaller cookie scoop for bite-sized treats. Keep an eye on them during baking since smaller cookies may dry out more quickly.
- Change the cereal. Swap the cornflakes for Cinnamon Toast Crunch for a sweet cinnamon twist, or try Frosted Flakes for an extra touch of sweetness and crunch. Lightly crush the cereal before folding it into the meringue. Both cereals are sweeter than regular cornflakes, so expect a slightly sweeter cookie.
How to make coconut and cornflake cookies
Step 1: Preheat the oven to 200°F. Prepare a cookie sheet with parchment paper or lightly grease it.
Step 2: In a large, clean mixing bowl, beat three egg whites with an electric mixer on medium-high speed for 30–60 seconds, until foamy. Gradually add one cup of granulated sugar, a little at a time, while continuing to beat for approximately 3–5 minutes total, or until the sugar has dissolved and the meringue forms soft, glossy peaks that gently curl over when the beaters are lifted.
Step 3: Gently fold in one cup of sweetened shredded coconut, one teaspoon of vanilla extract, one cup of chopped pecans, and four cups of lightly crushed cornflakes. Stir just until everything is evenly combined.
Step 4: Drop heaping tablespoons of the mixture onto the prepared baking sheet, leaving about one inch between each cookie.
Step 5: Bake cookies for approximately 55-60 minutes, or until the cookies are set and dry to the touch. Baking time may vary depending on the size of the cookies and how much moisture remains in the meringue.
Step 6: Carefully remove the cookies from the baking sheet while they are still warm. Transfer them to a wire rack and allow them to cool completely before storing.
Tips for making the best meringue cookies
- Start with a clean mixing bowl. Even a small amount of grease or egg yolk can prevent egg whites from whipping properly. A glass or stainless steel bowl works well.
- Separate the eggs carefully. It’s easier to separate eggs while they’re cold. Allow the egg whites to come to room temperature before whipping for better volume.
- Add the sugar slowly. Adding all the sugar at once can weigh down the egg whites. Gradually adding it gives the sugar time to dissolve and helps create a smooth, glossy meringue.
- Don’t overmix after adding the cereal. Use a rubber spatula to gently fold the coconut, pecans, and cornflakes into the whipped egg whites. Stirring too vigorously can deflate the meringue.
- Crush the cornflakes lightly. You want smaller pieces that are easy to incorporate, not fine cereal crumbs. The larger pieces help give the cookies their signature crunch.
- Watch the humidity. Meringue cookies absorb moisture from the air, which can make them sticky or soft. For the crispiest results, make them on a relatively dry day and store them as soon as they’ve cooled.
Serving suggestions
These Coconut and Cornflake Cookies are a delicious addition to a Christmas cookie platter, holiday dessert buffet, or festive snack table. Their light, crispy texture pairs well with rich chocolate desserts, old-fashioned Southern candies, and savory appetizers. Round out your holiday spread with a few of these favorites:
- Homemade Divinity Candy – Another old-fashioned Southern favorite! These fluffy, melt-in-your-mouth candies are a natural companion to crispy coconut meringue cookies.
- Loaded Pretzel Cookies – Sweet, salty, and packed with crunchy pretzels, these cookies offer a delicious contrast to the delicate coconut meringues.
- Cheese Dreams – These warm, cheesy Southern appetizers add a savory option to balance out all the sweets on your holiday snack table.
- Mississippi Sin Dip – This creamy, cheesy dip served in a hollowed-out bread loaf is perfect for guests who want something savory between sweet treats.
- Blueberry Pound Cake – Rich, buttery pound cake adds a soft, tender dessert option alongside the light and crispy cookies.
- Bourbon Eggnog – This rich, creamy holiday cocktail pairs beautifully with coconut, pecans, and the sweet vanilla flavor of the meringue cookies.
For a festive presentation, arrange the cookies on a holiday platter with homemade divinity and other Christmas treats. Add a few savory appetizers nearby so guests can enjoy a little something sweet and salty.
Storage and freezing instructions
Storage. Allow the coconut and cornflake meringue cookies to cool completely before transferring them to an airtight container. Store at room temperature in a cool, dry place. For the best texture, enjoy them within several days. Avoid storing them in the refrigerator because the moisture can cause the cookies to become sticky and lose their crispness. If stacking the cookies, place a sheet of parchment or wax paper between the layers to prevent them from sticking together.
Freezing. Fully baked meringue cookies can be frozen, although their texture may change after thawing. Arrange the cooled cookies in a freezer-safe airtight container with parchment paper between the layers. Freeze for up to one month for the best quality. When you’re ready to enjoy them, allow the cookies to come to room temperature inside the sealed container before opening it. This helps prevent condensation from forming directly on the cookies.
Cornflake cookie FAQ’s
Traditional cookies usually contain flour, butter, and eggs. Meringue cookies are made primarily from whipped egg whites and sugar. They bake at a low temperature to create a light, delicate texture rather than the dense or chewy texture of traditional cookies. These coconut and cornflake cookies are a variation that includes cereal, coconut, and nuts for extra crunch.
Sticky meringue cookies are usually caused by excess moisture. Humid weather, insufficient baking time, or storing the cookies before they’ve cooled completely can all contribute to stickiness. Make sure the cookies are thoroughly set before removing them from the oven and store them in an airtight container.
An electric hand mixer or stand mixer is strongly recommended. Whipping egg whites by hand is possible, but it requires considerably more time and effort to achieve the volume needed for meringue.
Yes. Unsweetened shredded coconut can be substituted for sweetened coconut, but the cookies will be less sweet and may have a slightly different texture.
Meringue can lose volume if the egg whites aren’t whipped sufficiently or if the other ingredients are mixed in too vigorously. Make sure your mixing bowl is clean and dry, gradually add the sugar, and gently fold in the coconut, pecans, and cornflakes.
The cookies should feel dry on the outside and be firm enough to handle without falling apart. They should also release from the baking sheet without leaving a wet or sticky center behind. If they still feel damp, they may need additional time in the oven.
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Coconut Cornflake Cookies
Ingredients
- 3 large egg whites, room temperature
- 1 cup granulated sugar
- 1 cup sweetened shredded coconut
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
- 4 cups cornflakes, measured before lightly crushing
Instructions
- Preheat the oven to 200°F. Line baking sheets with parchment paper or lightly grease them.
- In a large, clean mixing bowl, beat the egg whites with an electric mixer on medium-high speed for 30–60 seconds, until foamy. Gradually add the sugar, a little at a time, while continuing to beat for approximately 3–5 minutes total, or until the sugar has dissolved and the meringue forms soft, glossy peaks that gently curl over when the beaters are lifted.
- Gently fold in the coconut, vanilla extract, chopped pecans, and lightly crushed cornflakes until evenly combined. Avoid overmixing to preserve the air in the meringue.
- Drop heaping tablespoons of the mixture onto a greased baking sheet, spacing them about 1 inch apart.
- Drop heaping tablespoons of the mixture onto the prepared baking sheets, spacing them approximately 1 inch apart.
- Bake for 50–55 minutes, or until the cookies are firm and lightly crisp on the outside but still slightly tender in the center.
- Carefully remove the cookies from the baking sheets while they're still warm. Transfer to a wire rack and allow them to cool completely. The cookies will firm up a little more as they cool.
Notes
- Use room-temperature egg whites. They whip more easily and produce better volume than cold egg whites.
- Keep equipment clean. Make sure your mixing bowl and beaters are completely free of grease or egg yolk.
- Add sugar gradually. This helps the sugar dissolve and creates a smooth, glossy meringue.
- Watch for soft peaks. The meringue should form peaks that gently curl over when the beaters are lifted. This typically takes 3–5 minutes total, but mixing times may vary.
- Measure before crushing. Measure four cups of cornflakes, then lightly crush them. Avoid crushing them into fine crumbs.
- Fold gently. Stir the coconut, pecans, and cornflakes into the meringue just until combined.
- Check for doneness. The cookies should be lightly crisp on the outside and tender in the center. Allow one to cool briefly before checking its texture.
- Store properly. Keep completely cooled cookies in an airtight container at room temperature in a cool, dry place. Humidity can cause them to soften.
