Cookies in the shape of a chewy meringue that have coconut and crispy rice cereal mixed in.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Additional Time: | 5 mins |
| Total Time: | 45 mins |
| Servings: | 48 |
| Yield: | 4 dozen cookies |
Ingredients
- 2 egg whites
- 1 cup white sugar
- 2 cups high-protein crisp rice and wheat cereal (such as Kellogg’s® Special K®)
- 1 cup flaked coconut
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets or line with parchment paper.
- In a clean and dry glass or metal bowl, beat egg whites until soft peaks form. Gradually add sugar while continuing to whip until stiff peaks form. Fold in cereal, coconut and vanilla. Drop by heaping spoonfuls onto the prepared cookie sheets.
- Bake for 15 to 20 minutes in the preheated oven, until firm. Allow to cool completely before removing from cookie sheets.
Reviews
These cookies are really easy to make and my kids loved them. They are very sweet so I would advise using an unsweetened cereal! We actually used generic unsweetened Cheerios and they worked well. They remain crunchy even after baking, and the meringue part is both light and chewy. They kept well for days in a baggie and an airtight container. I could imagine getting creative with what you add to the meringue base! These are too sweet for every day, but I would make them again to fill out a Christmas cookie platter or for a kid friendly and allergy friendly cookie (they’re dairy free as is and if you use gluten free cereal they’re gluten free too!).
My most favorite holiday treat of all!! Been looking high and low for this one. The high protein cereal gave these puppies a bit more crunch and substance then I rmemember.
I think this was a really cool recipe. I loved it and so did the rest of my family
This recipe is wonderful the cookies are soft and chewy. My children really enjoyed making a recipe with ceral. Thanks