Corn Flakes were born from John Harvey Kellogg’s 1895 patent in a failed attempt at making granola. W.K. Kellogg, and his brother, Dr. John Harvey changed breakfast forever when they accidentally flaked wheat berry. W.K. kept experimenting until he flaked corn and created the Kellogg’s Corn Flake.
More favorite Cookie Recipes and Secrets To Making Perfect Cookies. Also learn How To Have A Successful Holiday Cookie Exchange or Cookie Swap.
- 2 egg whites, room temperature
- 1/8 teaspoon cream of tartar
- 1 cup powdered sugar (confectioners' sugar)
- 1 cup coconut, shredded
- 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. 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.
Categories:Baking Christmas Cookies Drop Cookies Meringue