Coconut Cornflake Meringues Recipe Recipe For Banana

GRANDMA'S COCONUT CORN FLAKE COOKIES

Steps:

• Preheat oven to 250 degrees F (120 degrees C). Line baking sheets with parchment paper sprayed with cooking spray.
• Beat the egg whites in a bowl with an electric mixer until they form stiff peaks. Gradually beat in the sugar, adding about 2 tablespoons at a time. Beat in the salt and vanilla extract until the mixture is glossy and holds its shape. Gently and lightly use a rubber spatula to fold the corn flakes, coconut, and walnuts into the meringue. Gently run the spatula through the center of the bowl, then around the sides of the bowl, repeating until fully incorporated. Drop the mixture by rounded tablespoons onto the prepared baking sheets.
• Bake in the preheated oven until the cookies are very lightly browned and set, 20 to 30 minutes. Let cool completely before removing with a metal spatula; warm cookies are very fragile.

COCONUT MERINGUE COOKIES

Steps:

• Beat together egg whites, cream of tartar, coconut, almond, and vanilla extracts, and salt.
• Gradually beat in sugar 2 tablespoons at a time.
• Beat until stiff peaks form.
• Sift 1/4 cup of cocoa over mixture and fold together.
• Place in a heavy duty resealable bag and cut a small hole in the corner.
• Pipe 2-inch circles on a baking sheet, and bake for 50-60 minutes at 250°F.
• Let sit in the oven for 1 1/2 hours.
• Then sprinkle with remaining cocoa.

GRANDMA'S CORN FLAKE COCONUT MACAROONS

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.

COCONUT MERINGUE PIE

Steps:

• 1. Brush bottom and sides of crust with 1 egg yolk. Place on baking sheet. Bake at 350°F for 5 minutes.2. In medium saucepan stir together 1/2 cup sugar and flour. Stir in milk. Cook and stir over medium heat until mixture thickens and boils.3. Gradually stir about half of hot mixture into 3 egg yolks. Return egg yolk mixture to mixture in saucepan. Cook and stir until mixture boils. Boil gently for 1 minute. Remove from heat. Stir in 3/4 cup coconut, margarine or butter and 1 teaspoon vanilla. Keep warm.4. In small mixing bowl beat egg whites, 1/2 teaspoon vanilla and cream of tartar on high speed of electric mixer until foamy. Gradually add 1/3 cup sugar, beating until stiff peaks form.5. Pour filling into crust. Spread meringue over warm filling, carefully sealing to edges of crust. Sprinkle with 2 tablespoons coconut. Bake on baking sheet at 350°F for 15 minutes or until brown. Cool on wire rack for 1 hour. Refrigerate at least 3 hours or until set. Store in refrigerator.