Coconut and Cornflake Biscuits

    35 minutes

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

    7 people made this

    Serves: 60 

    • 4 egg whites
    • 1 cup (220g) white sugar
    • 1/4 teaspoon salt
    • 1 teaspoon vanilla essence
    • 3 cups (85g) cornflakes
    • 1 cup (45g) shredded coconut
    • 1/2 cup (60g) chopped walnuts

    Preparation:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Preheat oven to 120 degrees C. Line baking trays with baking 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 essence until the mixture is glossy and holds its shape. Gently and lightly use a rubber spatula to fold the cornflakes, 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 trays.
    3. Bake in the preheated oven until the biscuits are very lightly browned and set, 20 to 30 minutes. Let cool completely before removing with a metal spatula; warm biscuits are very fragile.

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    Reviews in English (7)


    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  -  14 Dec 2009  (Review from Allrecipes USA and Canada)


    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.  -  14 Mar 2010  (Review from Allrecipes USA and Canada)


    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.  -  21 Mar 2010  (Review from Allrecipes USA and Canada)