Coconut Macaroons IV

Coconut Macaroons IV

27 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    18 m
  • Ready In

    33 m
Kathie
Recipe by  Kathie

“This is a recipe my aunt made in the 30's. A meringue cookie with coconut and cornflake cereal. I could never eat enough of them.”

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Ingredients

Adjust Servings

Original recipe yields 2 1/2 dozen cookies

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  2. In a large glass or metal bowl, whip egg whites to stiff peaks. Stir in white sugar. Fold in coconut and cornflakes. Drop by teaspoonfuls onto the prepared cookie sheets.
  3. Bake for 18 minutes in the preheated oven, or until coconut is golden.

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Reviews (27)

Rate This Recipe
Busy Cook
27

Busy Cook

Make sure you use 2c. cereal crushed, not 2c. of crushed cereal! I lowered the oven temp. to 325 deg. and that was perfect. Next time I will cut back on the amount of sugar.

ACPHIFER
19

ACPHIFER

These were so easy to make and so good! The only change I made was to bake for only 9 minutes. What a great way to use the last of the corn flakes in the box! Thanks, Kathie!

GRUMPY31
19

GRUMPY31

This was a wonderful cookie , I did adjust some if it. I added a half cup more of corn flakes. Depending on how sweet you like your cookies, I would adjust sugar to 1/2. Will keep making thanks so much for sharing.

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Nutrition

Amount Per Serving (30 total)

  • Calories
  • 54 cal
  • 3%
  • Fat
  • 2 g
  • 3%
  • Carbs
  • 9 g
  • 3%
  • Protein
  • 0.6 g
  • 1%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 18 mg
  • < 1%

Based on a 2,000 calorie diet

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Light and Fluffy Coconut Macaroons

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