Old-Fashioned Popcorn Coconut Meringue Cookies

Old-Fashioned Popcorn Coconut Meringue Cookies

I am partial to old and eccentric recipes. When my grandparents moved a few years ago, I jumped at the chance to dig through my grandma's old cookbooks. My favorite recipe from the collection is titled 'Potato Soup for a Barn-Raising,' and it begins (I kid you not) with "1/2 ton potatoes, peeled and diced." Now that's a recipe! Buried in the pages of these Mennonite and Amish community cookbooks from the 1940s, I found multiple recipes for popcorn cookies with a meringue base. Intrigued, I started experimenting. I knew I had a winner when Rebecca kept polishing off the still warm cookies before they were cool enough to photograph. These Old-Fashioned Popcorn Coconut Meringue Cookies are a snap to whip up, they are chewy, nutty, not too sweet, and amazingly addictive. And as a bonus, these flourless meringues are gluten free.  

Yield: 2 dozen small cookies


  • 1 1/2 cups freshly popped popcorn
  • 1 cup chopped pecans
  • 1/2 cup unsweetened shredded coconut
  • 3 egg whites
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • pinch cream of tarter
  • 1/2 cup sugar


  1. Preheat oven to 350.
  2. In a food processor, combine popcorn, pecans, and coconut. Pulse to chop into small pieces (about pea size). Set aside.
  3. Combine the egg whites, baking powder, salt, and cream of tarter in a medium bowl and whip until white and creamy (but sill loose). Add the sugar, and continue whipping until you have stiff peaks. This is easily accomplished in a stand mixer, hand mixer, or if you're feeling particularly old fashioned...a hand crank egg beater.
  4. Gently fold the popcorn-nut mixture into the egg whites. 
  5. Drop tablespoon-size cookies onto a greased baking sheet or silicone baking mat. If desired, extra sprinkle popcorn, pecans, or coconut on top before baking.  
  6. Bake for 14 minutes, or until the edges are lightly browned. Remove from the oven and allow to cool for 5-10 minutes before transfering to a cooling rack. These meringues are very soft, so be gentle until they cool completely. They will keep well in a sealed container for 3-5 days.