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
- 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.
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.)
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