Cornflakemacaroons Recipes

COCONUT-CRANBERRY MACAROON

Steps:

• Preheat oven to 350 degrees F. Line 2 baking sheets with parchment.
• Whisk the sugar, egg whites, cranberry, orange zest, vanilla and salt in a large bowl. Toss the coconut with the egg mixture until completely coated.
• Moisten your finger tips with water. Form about 1 heaping tablespoon of the batter into pointed mounds or pyramids on the prepared pans, spacing them about 1-inch apart.
• Bake until the edges are golden brown and the entire macaroon is nicely toasted and dry, 16 to 20 minutes. Transfer to a rack to cool. Serve.
• Store macaroons in a tightly sealed container for up to a week.

CORN FLAKE MACAROONS

Steps:

• 1. Preheat oven to 325 degrees.
• 2. In a large mixing bowl, beat egg whites until nice and foamy. Stir in vanilla and cream of tarter. Very gradually add in sugar, beating mixture until stiff and glossy. It will hold peaks when ready.
• 3. Fold in nuts, coconut and corn flakes until mixed well. Drop mixture by rounded tablespoons onto cookie sheets sprayed with Pam or use parchment paper.
• 4. Bake about 14-15 minutes or until lightly browned. Remove immediately from cookie sheets and cool on wire racks
• 5. Note: many variations for this, chocolate chips, crushed peppermint candy...

COCONUT CORNFLAKE MACAROONS RECIPE:

Steps:

• Preheat oven to 325 degrees F. Heavily grease cookie sheets or use parchment paper or the non-stick liners. Adjust oven racks to upper and lower-middle positions.
• In a large bowl, beat egg whites and cream of tartar until stiff peaks form (properly whipped meringue is glossy and smooth, and the consistency of shaving cream). Carefully fold in powdered sugar, shredded coconut, cornflakes cereal, salt, and vanilla extract.
• Drop by small teaspoonfuls onto prepared cookie sheets, about 2 inches apart.
• Bake 12 to 15 minutes or until light brown. Remove from oven, remove from baking sheets, and let cookies cool on wire racks.

COCONUT/CORN FLAKE MACAROONS

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.

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.

CORN FLAKE MACAROONS

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

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.

CORNFLAKE MACAROONS

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.