Corn Flakes Macaroons Recipes

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.

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.

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.

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.

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.

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.

Steps:

• Mix everything except the cherries together.
• Drop in small mounds onto parchment lined baking sheets (using 2 spoons to help smoosh the mixture into a mound - be patient here, it will look somewhat too loose, but as it cooks it melts together.
• Garnish with a cherry half if desired, pretty down gently.
• Bake about 8-10 minutes, in a preheated 350°F oven.
• Allow to cool a bit on the baking sheets before carefully removing to racks to cool - but not too long or they will harden up too much.

Steps:

• Beat egg whites until foamy, then beat in cream of tartar and vanilla.
• Gradually add sugar, beating till stiff and glossy.
• Fold in pecans, coconut and cereal.
• Spray baking sheets with vegetable spray and drop by rounded tablespoon measures of batter onto baking sheets.
• Bake at 325 degF for about 15 minutes or till lightly browned.
• Remove immdediately from sheet and cool on wire racks.