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These Coconut Cornflake 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.
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Coconut Cornflake Macaroons Recipes
Yields: 2 dozen cookies
Prep time: 15 min
Cook time: 15 min
egg whites, room temperature
1/8 teaspoon cream of tartar
1 cup powdered (confectioners) sugar
1 cup shredded coconut
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. 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.