This is one Jeff found on allrecipes.com this afternoon and decided to give it a try. I'm so very glad he did! These are very yummy, chewy, crispy, sweet, and all-around good cookies. They're a refreshing departure from the basics like peanut butter, sugar, and chocolate chip (though, don't get me wrong, I love those too!).
3 egg whites
1 1/4 cups white sugar
1/4 teaspoon salt
1/2 teaspoon vanilla extract
2 1/2 cups flaked coconut
1 1/2 cups cornflakes cereal
Preheat oven to 325 degrees F.
Beat egg whites until stiff (the egg whites not your arm). Stir in sugar, salt and vanilla. Blend coconut and cornflakes and add to egg white mixture.
Drop on ungreased parchment paper (based on the reviews for this recipe, the parchment really is necessary to keep the cookies from sticking. When people tried this on greased baking sheets, the cookies stuck pretty badly. We had no problems with the parchment). Bake for 15-18 minutes. Makes 3 dozen.
This recipe can also be made with Splenda, to reduce the sugar content and calories. As it is, 2 cookies = 114 calories (actually, we made them twice as big, so one serving was only one cookie, but that's okay).
I chose to make these my entry for this month's Master Baker challenge. The ingredient this month is vanilla.