Corn Flake Macaroons Recipes

CORNFLAKE MACAROONS

Steps:

• Set a rack in the middle and top third of the oven and preheat to 325 degrees F. In a completely clean, dry mixing bowl, with an electric mixer, whisk the egg whites, salt, and cream of tartar until very foamy and almost creamy. With the mixer still running, sprinkle in the sugar. Continue to whisk on high speed until fluffy, thick, and shiny. Whisk in the vanilla. Fold in the pecans, coconut, and corn flakes.
• Drop walnut-size balls of batter onto nonstick or parchment-lined cookie sheets at 2-inch intervals. Bake for 15 minutes, turning the pans once, front to back, for even baking until lightly tanned and set on the surface. Set the cookie sheets on a rack to cool.

CORNFLAKE MACAROONS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Cream the butter with the brown sugar and white sugars. Add the eggs and the vanilla and beat well.
• Mix in the flour until well combined. Stir in the corn flakes and the coconut. Drop by teaspoonfuls onto a parchment lined baking sheet.
• Bake at 375 degrees F (190 degrees C) for 8 to 10 minutes.

CORN FLAKE MACAROONS

Steps:

• Preheat oven to 350 degrees.
• Line cookie sheet with parchment.
• In bowl of mixer, beat egg white, salt and vanilla and almond extract until foamy.
• Add sugar slowly and continue beating until mixture is thick and glossy.
• Stir/fold in coconut and cornflakes carefully.
• Drop by rounded teaspoonfuls onto cookie sheet and bake for 12 minutes or until lightly browned.

COCONUT-CEREAL MACAROONS

Steps:

• Preheat the oven to 325 degrees F. Coat a baking sheet with cooking spray. Whisk the egg whites, sugar, vanilla and salt in a large bowl until frothy. Fold in the coconut and cornflakes until combined. Scoop heaping tablespoonfuls of the coconut mixture, packing it tightly with your fingers, and arrange 1 to 2 inches apart on the prepared pan. Form each into a pyramid shape.
• Bake until the macaroons are slightly firm and golden brown, 25 to 35 minutes. Let cool completely on the pan.
• Meanwhile, combine the chocolate and coconut oil in a small microwave-safe bowl. Microwave until melted, about 2 minutes, stirring halfway through. Let cool slightly.
• Dip the bottoms of the macaroons in the chocolate, letting the excess drip back into the bowl. Sprinkle the chocolate with nonpareils. Transfer the macaroons to a large plate or baking sheet and refrigerate until the chocolate is set, at least 30 minutes.

CORNFLAKE "MACAROONS"

Steps:

• In a medium bowl beat the egg white gradually adding 2 TBLS of the sugar until stiff.
• Stir in the remaining 6 TBLS sugar and remaining ingredients.
• Place by rounded measuring teaspoonfuls on greased cookie sheets.
• Bake in preheated 350*F oven for 10 minutes or until lightly browned.
• Makes 18.

COCONUT/CORN FLAKE MACAROONS

Steps:

• Combine Condensed Milk and Vanilla.
• Add Coconut and Corn Flakes.
• Mix until well combined.
• Drop by teaspoons on a cookie sheet lined with parchment paper. Or spray a cookie sheet with cooking spray.
• Bake at 325 for 10 minutes or until golden.

CORN FLAKE MACAROONS

Steps:

• Preheat oven to 375F degrees.
• Beat egg whites until stiff.
• Add sugar, geadually, and continue to beat.
• Fold in remaining ingredients with a spoon.
• Drop by teaspoons on a greased sheet.
• Bake for 8 min, or until delicately browned.

CORN FLAKE MACAROONS

Steps:

• 1. Preheat oven to 325 degrees.
• 2. In a large mixing bowl, beat egg whites until nice and foamy. Stir in vanilla and cream of tarter. Very gradually add in sugar, beating mixture until stiff and glossy. It will hold peaks when ready.
• 3. Fold in nuts, coconut and corn flakes until mixed well. Drop mixture by rounded tablespoons onto cookie sheets sprayed with Pam or use parchment paper.
• 4. Bake about 14-15 minutes or until lightly browned. Remove immediately from cookie sheets and cool on wire racks
• 5. Note: many variations for this, chocolate chips, crushed peppermint candy...