How’s that for a handle?

These are an odd cookie that I remember Grandma Gibson making often. 

She likely got the recipe from the cornflakes package but I have been able to find the original so this is my take on them. 

I made the massive too. 

You can’t get enough of pure sugar and cereal C: 

That basically sums up my childhood in suburban Toronto in the ’70’s.

Five egg whites (remember the banana creme brulee?), two cups of sugar and 1 tsp. vanilla in a heatproof bowl over barely simmering water.

Beat until thick and the meringue feels slightly warm.

Add 1 1/2 cups of coconut (I really wanted a chewiness to this cookie) and 6 cups cornflakes.

Place on a cookie sheet that is: greased or has parchment paper or a silicone sheet.

Place heaping tablespoons of the batter about 2 inches apart.

Bake for 20 minutes at 300 degrees or until firm on the outside and slightly gooey on the inside.

Yes, still drinking tea.