Corn Flake Macaroons
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.
Servings 36
Equipment
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.
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- 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