Coconut-Cornflake Cookies

Coconut-Cornflake Cookies

67 Reviews 11 Pics
LG Burnett
Recipe by  LG Burnett

“Flourless cookies.”

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Ingredients

Adjust Servings

Original recipe yields 3 dozen

Directions

  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 cornflakes and add to egg white mixture.
  5. Drop on ungreased parchment paper. Bake for 15-18 minutes.

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Reviews (67)

Rate This Recipe
Robyn
36

Robyn

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!

JUJIEBEE
18

JUJIEBEE

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

GOLDILAUX
13

GOLDILAUX

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!

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Nutrition

Amount Per Serving (18 total)

  • Calories
  • 112 cal
  • 6%
  • Fat
  • 2.9 g
  • 4%
  • Carbs
  • 21.3 g
  • 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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