For a richer flavor, toast the shredded coconut lightly in a dry skillet before adding it to the mixture. Use parchment paper for easy cleanup and to prevent sticking. Store cooled macaroons in an airtight container at room temperature for up to 3 days.
Grandma's Corn Flake Coconut Macaroons
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PREP TIME10 mins
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COOK TIME20 mins
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TOTAL TIME45 mins
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SERVING30 People
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VIEWS21
These delightful macaroons offer a symphony of textures – the satisfying crunch of cornflakes balanced by the delicate chewiness of coconut. A simple yet unforgettable treat, perfect for sharing or savoring on your own.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate5 g
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Fiber0 g
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Protein0 g
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Saturated Fat0 g
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Sodium32 mg
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Sugar4 g
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Fat0 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 300 degrees F (150 degrees C). (5 minutes)
02
StepLightly grease a baking sheet or line with parchment paper. (2 minutes)
03
StepIn a clean, dry bowl, beat the egg white with an electric hand-mixer until stiff, glossy peaks form. (5 minutes)
04
StepGradually add the sugar, 1 tablespoon at a time, beating well after each addition until fully incorporated and the meringue is smooth and thick. (3 minutes)
05
StepStir in the salt and vanilla extract until evenly distributed. (1 minute)
06
StepGently fold in the shredded coconut and crushed cornflakes until just combined. Be careful not to overmix. (3 minutes)
07
StepDrop the coconut mixture by rounded teaspoons onto the prepared baking sheet, leaving a little space between each cookie. (5 minutes)
08
StepBake in the preheated oven until the macaroons are lightly golden and crisp around the edges, about 20 minutes. (20 minutes)
09
StepTransfer the cookies to a wire rack to cool completely. They will firm up as they cool. (15 minutes)
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Giovanna Klocko
Jun 20, 2025I added a pinch of almond extract and it was amazing!
Johnson Langosh
Apr 13, 2025My kids devoured these! Definitely making them again.
Missouri Baumbach
Mar 31, 2025These were so easy to make and everyone loved them! The perfect last-minute treat.