Sweet Cornflake and Coconut Macaroons Recipe
These super light and airy, sweet and chewy cornflake coconut macaroons are not only easy to make, but they are super delicious!
When my Uncle Neil would come to visit us my Mom would make his favorite cookies, Corn Flake Coconut Macaroons. Being a kid, a cookie enthusiast and disliking coconut I would wonder why couldn't his favorite cookie be something with chocolate. I remember how much he enjoyed these cookies when he stayed with us and how special it was that my Mom would make them for him.
Yesterday my kind hearted uncle passed away. If I had to describe him in one word it would be "present". When he came to visit he would spend time with us, play with us and laugh with us. He made us feel special. He was truly a gift to all who knew and loved him. So today I thought it was appropriate to make his favorite cookies and despite my dislike of coconut I ate one in honor of him and it was actually delicious. They remind me of a French Macaron mixed with chewy candy. Yum!
Here is what you need to make these cookies:
Sweet Cornflake and Coconut Macaroons (click here to print)
- 2 egg whites
- 3/4 cup of sugar
- 2 cups of Corn Flakes
- 1 cup of sweetened shredded coconut
Preheat oven to 325 degrees. Beat egg whites into stiff peaks. Gently fold sugar into egg whites until combined. Crush corn flakes and add coconut. Gently fold corn flakes and coconut into egg white and sugar mixture until incorporated. Using a teaspoon or small cookie scoop place cookie batter on a parchment lined (or greased) cookie sheet. Bake for 13-18 minutes, until golden brown on the edges. Let cookies cool completely on pan, as they are even more fragile while hot. Store in an airtight container. Makes approximately 2 dozen.
I am adding these cookies to my favorites list and when I make them I will think of my Uncle Neil and eat one for him.
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