I've had this recipe for Corn Flake Macaroons in my box for years. I can't even remember where I got it from but it's in my handwriting so I know it must have piqued my interest at sometime in my life. This is one of those cards I'd take out, have a look at, and decide I'd make the recipe "soon" as it looked like it might be nice. Of course, "soon" has turned into years and years. I suppose I'd never have made these cookies if I hadn't decided to blog the recipes in that old box. It would have laid in the box until I died. . . sigh. . . And then my children would have thrown it out because it wouldn't sell in the yard sale. (Now, isn't that a prophetic thought!)
These are certainly not like the Coconut Macaroons I usually make because the Corn Flake Macaroons are more like a meringue--those little bites of crisp meringue that melt in your mouth. They are crisp and shattery on the outside and chewy and crunchy on the inside. The corn flakes are chewy once they are baked and the nuts give them the crunch.
I'm glad I finally made the Corn Flake Macaroons as they are quite nice, if not different. Now I'll know what to make if I have left-over egg whites. And just as a side note, these can also be gluten-free if you use the GF corn flakes.
I used unsweetened coconut because I thought the 1 cup of sugar would be sweet enough and I was right. They are quite sweet and I think the sweetened coconut would just be too much. I'd decrease the sugar by at least ¼ cup if using sweetened coconut if that's what you use. The meringue will whip up just as high with less sugar.
Corn Flake Macaroons
2 egg whites
1 cup sugar
¼ teaspoon salt
1 teaspoon vanilla
½ cup chopped nuts
1 cup coconut
2 cups corn flakes
Preheat oven to 325-350 degrees. Grease or line baking pans with parchment paper. I found 350 degrees was good for my oven as it doesn't get overly hot.
Beat whites until stiff but not dry. Add salt and gradually add sugar, beating continually. You may find the egg whites deflate a little with the addition of the sugar but that won't affect the outcome of the cookies. Add vanilla. Carefully fold in remaining ingredients.
Drop by rounded teaspoonfuls on a parchment lined pan. Bake 15 minutes until light golden brown. Remove from pan to cooling rack while cookies are still hot. If you let them cool on the pan they will become stuck and difficult to remove.
Makes approximately 2 ½ -3 dozen macaroons.
Before whipping egg whites, wipe the bowl and beaters with a paper towel dampened with vinegar. This will ensure you'll have a grease-free bowl. Grease will inhibit the whites from whipping.
Beat the egg whites until they are stiff. Gradually add the sugar beating constantly. Once the vanilla is mixed in, fold in the remaining ingredients. You will have a rather loose mixture.
Spoon the cookie batter by rounded teaspoonfuls on a greased or parchment lined cookie sheet.
I added the cherries for a little colour.
Store the cookies in an airtight container to keep the cookies crisp.
Crisp and shattery on the outside. Chewy and crunchy on the inside.