Grandma's Corn Flake Coconut Macaroons4 Reviews
- Prep: 10 min
- Cook: 20 min
- Ready In: 45 min
“A fast and easy recipe that is great for mailing to friends and family, festively snowy white, and very tasty with a pleasantly crunchy and chewy texture. This recipe originally comes from my great-grandmother and has been handed down through four generations. My Grandma Sally makes these almost every year for Christmas and it is one of my favorite Christmas cookie recipes. The cookies will be chewy-crunchy when finished cooling, not gooey.” - by AMYHAWK
Original recipe yields 30 cookies
- Preheat oven to 300 degrees F (150 degrees C).
- Grease a baking sheet.
- Beat egg white in a bowl with an electric hand-mixer until stiff peaks form.
- Gradually beat sugar, 1 tablespoon at a time, into egg whites until fully incorporated. Stir salt and vanilla extract into egg whites until thoroughly mixed.
- Fold coconut and corn flakes into the mixture.
- Drop coconut mixture by the teaspoon onto the prepared baking sheet.
- Bake cookies in the preheated oven until lightly crisp, 20 minutes.
- Transfer cookies to wire rack to cool, at least 15 minutes.
Amount Per Serving (30 total)
- 23 cal
- 0.4 g
- < 1%
- 4.8 g
Based on a 2,000 calorie diet
Reviews (4)Rate This Recipe
"These are super easy to make and taste great! They're not your typical dense macaroon though, they're more like meringues with extra chewy crunchiness, thanks to the coconut and corn flakes. Whipping..." See more one egg white in a mixmaster is next to impossible, so I whipped it by hand. The recipe doesn't specify, so I used sweetenend shredded coconut. The final mixture doesn't hold together very well, so you just have to scoop some up with a teaspoon and stack it. The egg white will rise a bit and hold them together well. I followed the recipe exactly, but used parchment paper on an ungreased cookie sheet and baked for exactly 20 minutes. Mine came out perfectly tan (lighter than lillian's photo), slightly crisp on the outside, chewy on the inside. I might try with unsweetened coconut (and coconut extract) next time, as they are quite sweet. Will definitely make again!"
"These macaroons were excellent! I made them exactly as written! But I did crush the cornflakes a little because they were very large flakes. The macaroons were crunchy and sweet. I love the addition o..." See moref the cornflakes because it keeps the macaroons from being too coconutty. I only got about 20 macaroons from this recipe. I will definitely double the batch next time! Great easy recipe!"
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