Flourless cookies.

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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (170 degrees C).

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  • Beat egg whites until stiff (the egg whites not your arm).

  • Stir in sugar, salt and vanilla.

  • Blend coconut and corn flakes and add to egg white mixture.

  • Drop on ungreased parchment paper. Bake for 15-18 minutes.

Nutrition Facts

112.1 calories; 1.1 g protein; 21.3 g carbohydrates; 0 mg cholesterol; 87.7 mg sodium. Full Nutrition

Reviews (74)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/11/2005
These are the most delicious cookies I have ever made or tasted! Kind of a cross between cookie and candy. They are chewy toasty sweet crunchy and oh so wonderful! If you love coconut you will love these cookies. I used a greased cookie sheet instead of buying parchment paper and it worked fine but they did stick just a little. Also when I made the full recipe I came out with 2 dozen cookies (which fit nicely on two cookie sheets) instead of 3 dozen as suggested and they were great! The cookies would be pretty small if you made 3 dozen and maybe not as chewy (the best part!) You must try this recipe because it is so tasty and easy! Read More
(37)

Most helpful critical review

Rating: 2 stars
03/08/2011
Only tried this recipe to use up egg whites & cinnamon cornflakes. It used them up, but we didn't like 'em. No, didn't use any coconut, only cornflakes. Can't see it being any better/worse with that addition. I love meringue. L O V E IT, but these weren't close eventhough the recipe seemed like it. Oh, well. Now I know. Oh, I used 3/4c sugar & it was fine. Read More
(4)
82 Ratings
  • 5 star values: 51
  • 4 star values: 21
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 5
Rating: 5 stars
05/11/2005
These are the most delicious cookies I have ever made or tasted! Kind of a cross between cookie and candy. They are chewy toasty sweet crunchy and oh so wonderful! If you love coconut you will love these cookies. I used a greased cookie sheet instead of buying parchment paper and it worked fine but they did stick just a little. Also when I made the full recipe I came out with 2 dozen cookies (which fit nicely on two cookie sheets) instead of 3 dozen as suggested and they were great! The cookies would be pretty small if you made 3 dozen and maybe not as chewy (the best part!) You must try this recipe because it is so tasty and easy! Read More
(37)
Rating: 5 stars
07/28/2006
these cookies are GREAT!!! I just used 1/2 the amount of sugar that this recipe calls for. Read More
(20)
Rating: 5 stars
11/19/2005
These are awesome! I used Splenda instead of sugar and the cornflakes I used were plain with only 2gm of sugar. My guess is others were using sugared corn flakes so they came out too sweet. Next time I might drizzle bittersweet chocolate across them. Definitely making this again! Read More
(14)
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Rating: 4 stars
06/30/2005
I didn't care for them all that much (too sweet)but the kids loved them! I also didnt have parchment paper and just put them on a greased cookie sheet. I checked them after 10 minutes to make sure they werent getting too brown on the bottom though. They were easy to make. Thanks! Read More
(8)
Rating: 5 stars
07/06/2003
These are the best macaroons I have ever made! The cereal gave them just the right crunch! Bravo! Read More
(7)
Rating: 5 stars
01/27/2008
Excellent cookie! Even the people who don't have a sweet tooth or aren't big cookie eaters absolutely loved it!! We did use less sugar (little less than a cup) and it turned out a little on the sweet side. Will use 3/4 cup next time and we'll experiment with chocolate (drizzle/sprinkle) next time too. But even without they were delicious and easy!! Perfect to make with kids: this time the batch was made by my 12-yr-old sister! Read More
(6)
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Rating: 5 stars
05/20/2007
yummy. i am a huge coconut fan and these were perfect of rusing up an old bag i had in the fridge. i reduced the sugar by a souple of spoonfuls and it was still SUPER SWEET. also for those who are running into trouble make sure you best the egg whites with an electric mixer on medium for AT LEAST 5 mins. they have to be super super fluffy. Read More
(5)
Rating: 4 stars
12/14/2008
Would have been a 5 star if not for being way too sweet. Reduced sugar by half and it was still a little sweet. It seems to be better the second day.. seems to be less sticky. Experimented with a few adding mini-chocolate chips.. it was pretty good. Read More
(5)
Rating: 4 stars
05/10/2010
I absolutely love cooking with coconut due to its many changeable textures and these cookies were delicious. Cookin for a picky vegetarian these cookies are his new favorite. Good job. Read More
(4)
Rating: 2 stars
03/08/2011
Only tried this recipe to use up egg whites & cinnamon cornflakes. It used them up, but we didn't like 'em. No, didn't use any coconut, only cornflakes. Can't see it being any better/worse with that addition. I love meringue. L O V E IT, but these weren't close eventhough the recipe seemed like it. Oh, well. Now I know. Oh, I used 3/4c sugar & it was fine. Read More
(4)