• Baking Time 25 minutes
  • Preparation Time 15 minutes
  • Makes about 48 cookies
  • Freezing Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • 1/2 cup Robin Hood® Original All Purpose Flour
  • 1 1/4 cup sugar, divided
  • 1/4 tsp salt
  • 2 cups shredded coconut
  • 4 egg white
  • 1/4 cup sugar
  • 1/2 tsp vanilla extract
  • halved Maraschino cherries

Serving Size: about 48 cookies


Serving Size: about 48 cookies

  • Preheat the oven to 325°F (160°C). Line baking sheets with parchment paper. 
  • Combine flour,1 cup (250 mL) sugar, salt and coconut in a large mixing bowl. Stir well to blend.
  • Beat egg whites until foamy in a separate large bowl using an electric mixer on medium speed. Gradually add 1/4 cup (50 mL) sugar beating until stiff peaks form. Add vanilla.
  • Fold flour mixture, half at a time, into meringue.
  • Bake in preheated oven for 20 to 25 minutes or until set. Cool cookies thoroughly, remove to wire cooling rack.
  • Drop by tablespoon onto prepared baking sheets.


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