CORNFLAKE MACAROONS
Chewy, crunchy cookies. If you prefer a more cake-like cookie increase the flour slightly and decrease the cornflakes slightly.
Provided by BEWYTCHER
Categories Desserts Cookies Macaroon Recipes
Yield 24
Number Of Ingredients 8
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.
Nutrition Facts : Calories 147.7 calories, Carbohydrate 23.7 g, Cholesterol 25.7 mg, Fat 5.6 g, Fiber 0.7 g, Protein 1.5 g, SaturatedFat 3.8 g, Sodium 91.1 mg, Sugar 15.4 g
GRANDMA'S CORN FLAKE COCONUT MACAROONS
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
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 MACAROONS IV
This is a recipe my aunt made in the 30's. A meringue cookie with coconut and cornflake cereal. I could never eat enough of them.
Provided by Kathie
Categories Desserts Cookies Meringue Cookies
Time 33m
Yield 30
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a large glass or metal bowl, whip egg whites to stiff peaks. Stir in white sugar. Fold in coconut and cornflakes. Drop by teaspoonfuls onto the prepared cookie sheets.
- Bake for 18 minutes in the preheated oven, or until coconut is golden.
Nutrition Facts : Calories 54.1 calories, Carbohydrate 9 g, Fat 2 g, Fiber 0.6 g, Protein 0.6 g, SaturatedFat 1.8 g, Sodium 18.3 mg, Sugar 7.1 g
CORN FLAKE MACAROONS
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
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.
CORNFLAKE "MACAROONS"
I have been carrying this recipe around for so many years that the paper is yellowed and dog-eared. It is on a page torn from some magazine and listed as a Famous Fannie Farmer candy/cookie. This recipe makes 18 macaroons at about 35 calories each - 1 gram of fat each.
Provided by Trisha W
Categories Drop Cookies
Time 20m
Yield 18 cookies
Number Of Ingredients 7
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.
Nutrition Facts : Calories 44.3, Fat 1.5, SaturatedFat 1.4, Sodium 15.2, Carbohydrate 7.5, Fiber 0.4, Sugar 6, Protein 0.5
COCONUT-CEREAL MACAROONS
Provided by Food Network Kitchen
Categories dessert
Time 1h30m
Yield About 20 macaroons
Number Of Ingredients 10
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.
LEMON-CURRANT MACAROONS
Steps:
- Whisk 3 egg whites, 3 tablespoons sugar and a pinch of salt until frothy. Stir in 3 cups shredded coconut, 1/3 cup currants and 1 teaspoon lemon zest. Drop by packed tablespoonfuls onto an oiled baking sheet. Bake at 325 degrees F until golden, 25 to 30 minutes. Let cool, then dip in melted chocolate.
MACAROONS
Steps:
- In a food processor grind fine the whole almonds with the sugar and salt. In a bowl beat the whites until they are foamy (just before they hold soft peaks) and fold in the almond mixture gently but thoroughly. Line a large baking sheet with parchment paper and butter the parchment. Spoon the batter onto the parchment, 2 inches apart. Bake the macaroons in the middle of a preheated 300 degrees F. oven for 15 to 20 minutes, or until they are golden around the edges, and let them cool on the parchment. Peel the macaroons from the parchment and store them in an airtight container.
COCONUT/CORN FLAKE MACAROONS
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
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.
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