Coconut Cornflake Macaroons
How To Make Coconut Cornflake Macaroon Cookies

These coconut macaroons are a delicious, chewy version of the classic macaroon cookie. They are also very easy to prepare.

My mother used to make these cookies when I was young. To this day, these cookies are one of my favorites. This is a great recipe to use those leftover egg whites.

Check out more of Linda's favorite Cookie Recipes and Secrets To Making Perfect Cookies.

Coconut Cornflake Macaroons

2 egg whites, room temperature
1/8 teaspoon cream of tartar
1 cup powdered (confectioners) sugar
1 cup shredded coconut
2 cups corn flakes cereal
1/2 teaspoon salt
1 teaspoon pure vanilla extract

Preheat oven to 325 degrees F. Heavily grease cookie sheets or use parchment paper or the non-stick liners (Silpad). Adjust oven racks to upper- and lower-middle positions.

In a large bowl, beat egg whites and cream of tartar until stiff peaks form (properly whipped meringue is glossy and smooth, and the consistency of shaving cream). Carefully fold in powdered sugar, shredded coconut, cornflakes cereal, salt, and vanilla extract.

Drop by small teaspoonfuls onto prepared cookie sheets, about 2 inches apart.

Bake 12 to 15 minutes or until light brown. Remove from oven, remove from baking sheets, and let cookies cool on wire racks.

Yields 2 dozen cookies.