Friday, December 9, 2011

Sweet Tooth Fix: Coconut Cornflake Clouds

I have had the world's worst sweet tooth all week. I've been picking at candy and baked goods wherever I can find them. I sometimes get into these moods where sweets are all I crave and the holidays really bring that out.  I tried this recipe out to help satisfy my sugar jones without breaking the WW points bank. Super easy to make if you have a stand mixer and incredibly delicious! They taste like a cross between a macaroon and a meringue. I think that I might even try dipping the bottoms in chocolate next time.  

Original Inspiration:  SkinnyTaste
Serving size: 2 cookies (makes between 24-28)
WW: 3 pointsplus for 2 cookies!


  • 3 egg whites
  • 1/4 teaspoon cream of tartar
  • 3/4 cup white sugar
  • 1 cup sweetened coconut flakes (I might try unsweetened next time)
  • 3/4 cup cornflake crumbs (I smashed 2+ cups of cornflakes in a large ziploc bag - you can buy cornflake crumbs at the store though)

Preheat the oven to 350 degrees.  Line two cookie sheets with parchment paper or silpats.

Using a stand mixer or hand beaters (a stand mixer would be significantly easier), whip the egg whites, cream of tartar, and sugar for 8-10 minutes until the meringue is formed. If you put a spoon into the mixture, it should leave a soft, thick peak when you take it out.

Fold in the cornflake crumbs and coconut and combine until just mixed.  Then, using two tablespoons, drop good sized spoonfuls of the mixture onto your prepared cookie sheets. I got 24 large cookies, but Gina on SkinnyTaste got 28. Expect somewhere in that range.

 Bake for about 17-19 minutes or until the cookies are golden. Let cool on the stovetop for 5 minutes and then transfer to a cooling rack.  Enjoy!

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