Chocolate, Coconut and Cornflake Cookies

RachelDessert0 Comments

Halloween COokies1

I have consumed an absurd amount of sugar this week. I honestly can’t remember the last time I told myself it was OK to eat a Snickers. Granted, it was a mini bar but people just, like, eat candy? For some reason, I have weird ‘you can’t eat that!’ things. I set myself food rules and it takes quite a bit to break them. Diet coke is one of those things, I can’t have one or else I’ll have six. But for Halloween, we eat sugar.

Joy the Baker came out with her latest incredible masterpiece, Homemade Decadence, and I felt it was only appropriate to celebrate sugar and Halloween with one of her new cookie recipes. These ‘Set it and (Don’t) Forget It’ cookies were the best option for an extremely busy week; I mixed up the batter the night before and the magic of meringue produced crispy, chewy cookie for the morning. Halloween is best with no-stress and thank goodness for the Joy the Baker, now you can enjoy these easy cookies year-round.

Halloween COokies

Chocolate, Coconut and Cornflake Cookies

Yield: Makes about 20 cookies

From Joy the Baker's "Homemade Decadence". Originally titled "Set It & Don't Forget It Cookies"


  • I cup unsweetened flaked coconut
  • 2 large egg whites
  • 1/8 teaspoon cream of tartar
  • Pinch of salt
  • 1 cup sugar
  • 1/2 cup dark chocolate chunks
  • 1 1/2 cups cornflake cereal


  1. Put racks in the center and upper third of the oven and preheat the oven to 350°F.
  2. Line 2 baking sheets with parchment paper. Sprinkle the coconut flakes on one of the prepared baking sheets. Toast the coconut until it is golden brown, 5-8 minutes. Keep and eye on it! Let cool completely. Leave the oven on.
  3. Put the egg whites in the bowl of an electric mixer fitted with the whisk attachment. Make sure your bowl is completely dry and free of any residual grease. Beat on medium speed until frothy, about 2 minutes. Add the cream of tartar and salt. Slowly add the sugar, increase the speed to medium-high and continue to add the sugar slowly. The egg whites will begin to thicken. Beat until all of the sugar is added and the egg whites hold stiff peaks, about 6 minutes. They'll be glossy and resemble melted marshmallows.
  4. Fold in the cooled coconut, the chocolate chunks, and cereal. Use a gentle hand while folding the ingredients together. Egg whites have a temper. Dollop the batter, 2 tablespoons per cookie, onto the prepared baking sheets, and put the baking sheets in the hot oven.
  5. Turn the oven off and let the cookies cook overnight (or for at least 6 hours). Don't open the oven to peek! The cookies will be crisp and chewy, They will keep in an airtight container at room temperature for up to 3 days.

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