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.
Servings 3 dozen
Calories 85kcal
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.
Nutrition
Serving: 1cookie | Calories: 85kcal | Carbohydrates: 12g | Protein: 1g | Fat: 3.8g | Saturated Fat: 1.1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1.5g | Sodium: 49mg | Potassium: 40mg | Fiber: 0.8g | Sugar: 8.4g | Vitamin A: 20IU | Calcium: 5mg | Iron: 0.7mg
