Classic Corn Flake Macaroons Recipe

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Have you ever heard of Corn Flake Macaroons? I hadn’t until I was looking for a macaroon recipe. National Macaroon Day is May 31. I like to check on the “National Days” to give me ideas of what to make occasionally. If you want to check on National Days, you can go to National Day Calendar. They have lots of fun ones.

Back to macaroons! Macaroons are a tasty treat that I don’t usually think to make. They are delicious, but not on my radar much. I usually go for chocolate or peanut butter treats and occasionally, mint. But I am so glad I made these. This recipe is from my grandma’s 1940s cookbook.

Quick Facts

• Makes: About 3 dozen cookies
• Prep Time: 15 minutes
• Bake Time: 7–9 minutes
• Total Time: About 25 minutes
• Difficulty: Easy
• Taste: Sweet, crunchy, chewy, and lightly nutty
• Best For: Holiday cookie trays, bake sales, afternoon coffee breaks, vintage recipe collections, and last-minute desserts 

Why You’ll Love this Recipe

Simple pantry ingredients: With egg whites, sugar, coconut, corn flakes, and nuts, these cookies come together with ingredients many home bakers already have on hand.

A unique texture: The combination of chewy coconut and crispy corn flakes creates a cookie that’s both crunchy and light, making it stand out from traditional macaroons.

Quick and easy to make: There’s no complicated mixing or special equipment required. Just whip the egg whites, stir everything together, and bake.

Perfect for cookie trays: Their golden color and rustic appearance make them a charming addition to holiday cookie platters, bake sales, and potlucks.

Ingredients You Will Need

• Egg Whites: provide the structure for these cookies. When beaten until stiff, they create a light, airy base that helps hold all the ingredients together while giving the macaroons their delicate texture.
• Sugar: sweetens the cookies and helps stabilize the whipped egg whites. It also contributes to the golden color and slightly crisp exterior during baking.
• Vanilla: A small amount of vanilla adds warmth and depth of flavor. It rounds out the sweetness and complements both the coconut and nuts.
• Shredded Coconut: is the star ingredient, giving these macaroons their signature chewy texture and sweet, tropical flavor. It also helps create the cookies’ rustic appearance.
• Corn Flakes: add a surprising crunch and lightness that sets these cookies apart from traditional macaroons. They provide texture without making the cookies heavy.
• Chopped Nuts: add richness, flavor, and extra crunch. Walnuts are a classic choice, but pecans or other nuts work well too, giving the cookies a little more substance and old-fashioned charm.

Helpful Tips

• It takes about 10 minutes to beat the egg whites to get them to the right consistency. A stand mixer works best for that.
• It is very important to add the sugar gradually as the recipe says. I sprinkled sugar on top of the stiff egg whites and folded them in with a rubber scraper, then repeated until all of the sugar was used.

• The mixture seemed quite dry and didn’t stick together very much. I was worried they would not turn out. When I scooped it onto the cookie sheet, it was still separated. However, the heat of the oven bonds the ingredients together.
• It took about 7 minutes for the small teaspoon-sized macaroons to turn crispy and brown, and about 9 minutes for the larger tablespoon-sized macaroons. The size depends on your preference and how many you want to make.

• Make sure the egg whites are truly stiff. Beat them until they hold firm peaks that don’t flop over when you lift the beaters. This helps the cookies stay light and hold their shape.
• Use a clean, grease-free bowl. Even a small amount of grease can prevent egg whites from whipping properly.
• Fold gently. Once you add the coconut, corn flakes, and nuts, stir just enough to combine. Overmixing can deflate the egg whites.
• Don’t crush the corn flakes too much. Keeping some larger pieces intact gives the cookies their signature crunchy texture.
• Use parchment paper if you prefer. While Grandma’s recipe calls for a greased baking sheet, parchment paper makes cleanup easier and helps prevent sticking.
• Watch them closely near the end of baking. These cookies can go from golden brown to overbaked quickly because they’re small and contain sugar.
• Leave space between cookies. They don’t spread much, but a little room allows the heat to circulate evenly.
• Let them cool on the baking sheet for a few minutes. The cookies are delicate when hot and firm up as they cool.
• Toast the nuts for extra flavor. A few minutes in the oven before chopping can bring out a deeper, richer nutty taste.
• Use a small cookie scoop for uniform cookies. Consistent sizing helps them bake evenly and gives a prettier finished cookie tray.

Substitutions and Variations

• Use Pecans Instead of Walnuts: Pecans were a common choice in vintage baking and add a buttery flavor that pairs beautifully with the coconut.
• Try Different Nuts: Almonds, hazelnuts, or even peanuts can be substituted for the walnuts to create a different flavor profile.
• Swap the Vanilla: Replace the vanilla with almond extract, coconut extract, or even a little maple extract for a unique twist. Since extracts are potent, start with ¼ teaspoon.
• Use Sweetened Coconut: If that’s what you have on hand, it will work fine. The cookies will simply be a little sweeter and slightly moister.
• Add a Dash of Cinnamon: A pinch of cinnamon gives the cookies a subtle warmth that complements the coconut and nuts.
• Make Them Nut-Free: Simply omit the nuts if needed. The cookies will still have plenty of texture from the coconut and corn flakes.
• Drizzle with Chocolate: Once cooled, drizzle the cookies with melted chocolate for a simple finishing touch that’s perfect for holiday cookie trays.

Frequently Asked Questions

Why are they called macaroons if they contain corn flakes? Traditional macaroons are made with whipped egg whites and coconut, which this recipe includes. The corn flakes are a vintage addition that gives these cookies extra crunch and makes them unique.

How do I know when the cookies are done? The edges and tops should be lightly golden brown. This usually takes about 7 to 9 minutes, but keep a close eye on them since ovens vary.

Why didn’t my egg whites whip up properly? Egg whites whip best in a clean, grease-free bowl. Even a small amount of oil, butter, or egg yolk can prevent them from reaching stiff peaks.

Can I make these ahead of time? Yes. These cookies store well for several days, making them a great make-ahead treat for parties, holidays, and cookie exchanges.

Why are my cookies falling apart? This can happen if the egg whites weren’t beaten enough or if the mixture was overmixed after the other ingredients were added. Be sure to beat the egg whites until stiff and fold the ingredients together gently.

Are these cookies chewy or crunchy? They’re a little of both. The coconut creates a chewy center while the corn flakes and nuts add a crisp, crunchy texture.

Can I double the recipe? Yes. This recipe doubles easily and is a great choice when you’re baking for a crowd or filling holiday cookie trays.

Storage Tips

Store at Room Temperature: Place the cooled cookies in an airtight container and store them at room temperature for up to 5 days. They’ll maintain their best texture and flavor during this time.

Use Layers to Prevent Sticking: If you’re stacking the cookies, place a sheet of wax paper or parchment paper between layers to keep them from sticking together.

Keep Them in a Cool, Dry Place: Avoid storing the container near the stove, dishwasher, or in direct sunlight, as excess heat and moisture can affect the texture.

Let Them Cool Completely First: Never store the cookies while they’re still warm. Trapped steam can make them soft and soggy.

For Extra Crispness: If the cookies lose some of their crunch after a few days, place them on a baking sheet and warm them in a 300°F oven for 3–5 minutes. Let them cool before serving.

Freeze for Longer Storage: Arrange the cooled cookies in a freezer-safe container with parchment paper between layers. Freeze for up to 3 months.

Thaw at Room Temperature: Remove the cookies from the freezer and let them sit at room temperature for about 30 minutes before serving.

Avoid Refrigeration: The refrigerator can introduce moisture and make the cookies softer than intended, so room-temperature storage is usually the better option.

What to Serve with Classic Coleslaw

• Coffee and Tea: These sweet, crunchy cookies are perfect alongside a hot cup of coffee, tea, or even a cozy mug of hot chocolate.
• Cold Glass of Milk: A classic choice that never goes out of style. The milk balances the sweetness and makes these cookies especially kid-friendly.
• Holiday Cookie Trays: Add them to a cookie assortment with soft sugar cookies, old-fashioned peanut butter cookies, spritz cookies, chocolate fudge, classic divinity candy, and other vintage favorites.
• Ice Cream: Serve them with no-churn custard ice cream, butter pecan, coconut, or no-churn chocolate ice cream for an easy dessert. They also make a fun garnish crumbled over a scoop of ice cream.
• Fresh Fruit: Pair them with strawberries, raspberries, orange slices, or a fruit salad to add a fresh contrast to the sweet coconut flavor.
• Afternoon Dessert Plate: Serve alongside small treats like no-bake brownies, lemon bars, or chocolate-covered nuts for a simple dessert spread.
• Holiday Gatherings: These cookies fit right in at Christmas cookie exchanges, Easter brunches, church potlucks, and family reunions.
• Ice Cream Sundaes: Crumble a cookie over a sundae for added crunch and a hint of coconut flavor.
• After-Dinner Coffee Service: Place a few cookies on a small plate with coffee after a family meal, just like many home cooks did when this recipe was popular.
• Vintage Dessert Spread: If you’re serving a nostalgic dessert table, pair them with favorites like 7-layer bars, homemade peanut brittle, or a slice of old-fashioned coconut cream pie.
• Punch and Party Desserts: They pair especially well with old-fashioned sherbet punch, fresh squeezed lemonade, fruit punch, or other classic party beverages often served at showers and celebrations.
• Cookie Exchange Gifts: Package them with other homemade cookies in tins or treat bags for a thoughtful gift during the holidays or special occasions.

Other Recipes You May Enjoy

If you have extra Corn Flakes, you might want to try my Corn Flake Cookies or my Strawberry Cream Pie (the crust is made from Corn Flakes). Some of my other cookie recipes include Victory Chocolate Chip Cookies, Quick Pudding Cookies, and Chocolate Shortbread Cookies. 

Corn Flake Macaroons

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These Corn Flake Macaroons come straight from my grandma's 1940s cookbook and are proof that simple ingredients can make something special. The combination of chewy coconut, crunchy corn flakes, and chopped nuts gives them a texture that's hard to resist. They're quick to make, wonderfully old-fashioned, and perfect for anyone who loves vintage recipes.

Heidi Bruaw

Prep Time 15 minutes minutes

Cook Time 7 minutes minutes

Total Time 25 minutes minutes

Serving Size 36

Equipment

• 1 Cookie Sheet

Ingredients

• 2 Egg Whites
• 1 Cup Sugar
• ½ teaspoon Vanilla
• 1 Cup Coconut Shredded
• 2 Cups Corn Flakes
• ½ Cup Nuts Chopped

Instructions

• Grease a cookie sheet and preheat oven to 375° F.
• Beat egg whites until stiff and dry.
• Gradually stir in sugar.
• Add vanilla, coconut, Corn Flakes, and nuts (I used walnuts).
• Drop by the teaspoon onto greased baking sheet.
• Bake at 375° until golden brown (approximately 7-9 minutes).

Notes

Helpful Tips

• It takes about 10 minutes to beat the egg whites to get them to the right consistency. A stand mixer works best for that.

• It is very important to add the sugar gradually as the recipe says. I sprinkled sugar on top of the stiff egg whites and folded them in with a rubber scraper, then repeated until all of the sugar was used.

• • The mixture seemed quite dry and didn’t stick together very much. I was worried they would not turn out. When I scooped it onto the cookie sheet, it was still separated. However, the heat of the oven bonds the ingredients together.

• It took about 7 minutes for the small teaspoon-sized macaroons to turn crispy and brown, and about 9 minutes for the larger tablespoon-sized macaroons. The size depends on your preference and how many you want to make.

• Make sure the egg whites are truly stiff. Beat them until they hold firm peaks that don’t flop over when you lift the beaters. This helps the cookies stay light and hold their shape.
• Use a clean, grease-free bowl. Even a small amount of grease can prevent egg whites from whipping properly.
• Fold gently. Once you add the coconut, corn flakes, and nuts, stir just enough to combine. Overmixing can deflate the egg whites.
• Don’t crush the corn flakes too much. Keeping some larger pieces intact gives the cookies their signature crunchy texture.
• Use parchment paper if you prefer. While Grandma’s recipe calls for a greased baking sheet, parchment paper makes cleanup easier and helps prevent sticking.
• Watch them closely near the end of baking. These cookies can go from golden brown to overbaked quickly because they’re small and contain sugar.
• Leave space between cookies. They don’t spread much, but a little room allows the heat to circulate evenly.
• Let them cool on the baking sheet for a few minutes. The cookies are delicate when hot and firm up as they cool.
• Toast the nuts for extra flavor. A few minutes in the oven before chopping can bring out a deeper, richer nutty taste.
• Use a small cookie scoop for uniform cookies. Consistent sizing helps them bake evenly and gives a prettier finished

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