Grandmas Corn Flake Coconut Macaroons Food

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GRANDMA'S CORN FLAKE COCONUT MACAROONS



Grandma's Corn Flake Coconut Macaroons image

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.

Provided by AMYHAWK

Categories     Desserts     Cookies     Macaroon Recipes

Time 45m

Yield 30

Number Of Ingredients 6

1 egg white
½ cup white sugar
¼ teaspoon salt
½ teaspoon vanilla extract
½ cup shredded coconut
1 cup cornflakes cereal

Steps:

  • 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.

Nutrition Facts : Calories 22.6 calories, Carbohydrate 4.8 g, Fat 0.4 g, Fiber 0.1 g, Protein 0.2 g, SaturatedFat 0.3 g, Sodium 31.5 mg, Sugar 3.9 g

COCONUT/CORN FLAKE MACAROONS



Coconut/Corn Flake Macaroons image

I love coconut but also love how the corn flakes make these chewy. I altered a recipe I have by adding the corn flakes and cutting down on the coconut. These are very easy and fast to make.

Provided by DeeDee

Categories     Dessert

Time 25m

Yield 36 Macaroons

Number Of Ingredients 4

1 (300 ml) can sweetened condensed milk
1 teaspoon vanilla
2 1/2 cups coconut
2 cups corn flakes

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.

CORNFLAKE MACAROONS



Cornflake Macaroons image

Provided by Food Network

Categories     dessert

Time 50m

Yield 36 cookies

Number Of Ingredients 8

4 egg whites
Pinch salt
Pinch cream of tartar
1 cup sugar
1 teaspoon vanilla extract
1 cup pecan pieces, toasted
1 cup unsweetened coconut flakes, toasted
1 cup tightly packed corn flakes

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.

CORN FLAKE MACAROONS



Corn Flake Macaroons image

This recipe originally comes from a 1950's issue of Family Circle. They are delightfully tasty, crunchy little morsels I'm sure you will enjoy and so very easy to make. I have been making them on and off for my family since the early 1960's. I hope you will enjoy them as much as we do.

Provided by LtlPhyl 2

Categories     Drop Cookies

Time 27m

Yield 12 macaroons

Number Of Ingredients 8

1 egg white
1/2 cup sugar
1/4 teaspoon almond extract
1/4 teaspoon vanilla extract
1 pinch salt
1/2 cup shredded coconut
1 cup corn flakes
1/4 cup nuts, chopped (optional)

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.

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