Grandma's Coconut Corn Flake Cookies

Grandma's Coconut Corn Flake Cookies

Annexa 0

"I grew up with Grandma making these special cookies. They are super-delicious and easy! I hope you enjoy them as much as my family does. Love you, Grandma!"

Ingredients 50 m {{adjustedServings}} servings 31 cals

Serving size has been adjusted!

Original recipe yields 60 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 31 kcal
  • 2%
  • Fat:
  • 1 g
  • 2%
  • Carbs:
  • 5.4g
  • 2%
  • Protein:
  • 0.5 g
  • 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 27 mg
  • 1%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 250 degrees F (120 degrees C). Line baking sheets with parchment paper sprayed with cooking spray.
  2. Beat the egg whites in a bowl with an electric mixer until they form stiff peaks. Gradually beat in the sugar, adding about 2 tablespoons at a time. Beat in the salt and vanilla extract until the mixture is glossy and holds its shape. Gently and lightly use a rubber spatula to fold the corn flakes, coconut, and walnuts into the meringue. Gently run the spatula through the center of the bowl, then around the sides of the bowl, repeating until fully incorporated. Drop the mixture by rounded tablespoons onto the prepared baking sheets.
  3. Bake in the preheated oven until the cookies are very lightly browned and set, 20 to 30 minutes. Let cool completely before removing with a metal spatula; warm cookies are very fragile.
Tips & Tricks
Award-Winning Soft Chocolate Chip Cookies

See how to bake a top-rated chocolate chip cookie.

Soft Oatmeal Cookies

See a top-rated recipe for soft, chewy oatmeal cookies.

Rate recipe

Your rating


Reviews 6

  1. 6 Ratings

susan j.

these are the same cookies my mom always made every Christmas when I was growing up except she added a half of a marachino cherry on each one before baking;they are great but make them at the last minute or store air tight


Ok. Added the maraschino cherry another reviewer suggested. The cookies were very sticky on the bottom even after cooling. I found that a silicone mat worked better than parchment paper.


I had some coconut AND a partial box of frosted flakes I had to use up, so I decided these would be a great way to do so. Because of the "frosted" aspect of the cornflakes, I cut the sugar down to 2/3 of a cup, which helped with the overall sweetness. I threw in about 1/4 cup of cocoa powder (my family members are all chocolate addicts) and it turned out well! I wasn't overly fond of these (I couldn't wrap my taste buds around the corn taste), but they're a great treat for the kids! I made them with sliced almonds, too, which was a nice variation with the chocolate flavor.