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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.
More of Linda's favorite
Cookie
Recipes,
and
Secrets To Making Perfect Cookies. Also learn
How To Have A Successful Holiday Cookie Exchange or Cookie
Swap.
For all your cookie baking
needs such as
cookie sheets,
cookie
cutters,
brownie pans,
wire cooling racks,
cookie
press,
cookie decorating kits,
Silicone Baking Mats, and
more.
Coconut Cornflake Macaroons Recipes
Recipe Type:
Cookies,
Christmas Cookie,
Corn
Flakes, Coconut,
Drop Cookies
Yields: 2 dozen cookies
Prep time: 15 min
Cook time: 15 min
Ingredients:
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
Preparation:
Preheat oven to 325 degrees F. Heavily
grease cookie sheets or use parchment paper or the non-stick liners (Silicone Baking Mats).
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.
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