Coconut-Cornflake Cookies

Coconut-Cornflake Cookies

LG Burnett 0

"Flourless cookies."

Ingredients {{adjustedServings}} servings 112 cals

Serving size has been adjusted!

Original recipe yields 18 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 112 kcal
  • 6%
  • Fat:
  • 2.9 g
  • 4%
  • Carbs:
  • 21.3g
  • 7%
  • Protein:
  • 1.1 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 88 mg
  • 4%

Based on a 2,000 calorie diet

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  1. Preheat oven to 325 degrees F (170 degrees C).
  2. Beat egg whites until stiff (the egg whites not your arm).
  3. Stir in sugar, salt and vanilla.
  4. Blend coconut and corn flakes and add to egg white mixture.
  5. Drop on ungreased parchment paper. Bake for 15-18 minutes.
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Reviews 67

  1. 75 Ratings


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!


these cookies are GREAT!!! I just used 1/2 the amount of sugar that this recipe calls for.


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!