Corn Flake Macaroons

"This recipe originally comes from a 1950's issue of Family Circle. They are delightfully tasty, crunchy little morsels I'm sure you will enjoy and so very easy to make. I have been making them on and off for my family since the early 1960's. I hope you will enjoy them as much as we do."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
27mins
Ingredients:
8
Yields:
12 macaroons
Advertisement

ingredients

  • 1 egg white
  • 12 cup sugar
  • 14 teaspoon almond extract
  • 14 teaspoon vanilla extract
  • 1 pinch salt
  • 12 cup shredded coconut
  • 1 cup corn flakes
  • 14 cup nuts, chopped (optional)
Advertisement

directions

  • Preheat oven to 350 degrees.
  • Line cookie sheet with parchment.
  • In bowl of mixer, beat egg white, salt and vanilla and almond extract until foamy.
  • Add sugar slowly and continue beating until mixture is thick and glossy.
  • Stir/fold in coconut and cornflakes carefully.
  • Drop by rounded teaspoonfuls onto cookie sheet and bake for 12 minutes or until lightly browned.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. Just like grandma used to make!
     
  2. This is the very same recipe I have in a post WWII cookbook from a time when things like butter and flour were rationed.
     
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes