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cornflake cookies in a red cookie tin with Christmas lights in the background
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5 from 1 vote

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.
Course Cookies, Desserts
Cuisine American
Cook Time 45 minutes
Servings 2 dozen
Calories 161kcal


  • 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.


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.


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