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.