Cornflake and Coconut Meringue Cookies
Delicate coconut cornflake cookies are laced with flaked coconut and pecans, then baked in a light, sweet and crunchy meringue.
Servings 2 dozen
Calories 161kcal
Ingredients
- 3 eggs whites
- 1 cup sugar
- 1 cup sweetened shredded coconut
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
- 4 cups cornflakes crushed
Instructions
- 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.
Notes
As soon as cookies are completely cool, carefully stack them on top of each other in a sturdy plastic container with a lid. Place a piece of waxed paper or parchment paper between the stacks of further prevent them from breaking apart.
To store:
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.)
To freeze:
Place cookies 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.
Nutrition
Serving: 1cookie | Calories: 161kcal | Carbohydrates: 27g | Protein: 3.2g | Fat: 5.5g | Saturated Fat: 1.1g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 2.6g | Sodium: 117.4mg | Potassium: 78mg | Fiber: 0.8g | Sugar: 20g