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
If you are a coconut lover, you'll want to make these moist, chewy macaroons all the time. Crisp on the outside and pillowy within, they take only a few minutes to put together and keep extremely well. Their perfect texture comes from fluffy sweetened coconut for softness and crunchier unsweetened coconut for more chewiness. Coconut flour, ubiquitous now because of gluten-free baking, is very absorbent and works beautifully to absorb the extra liquid that would otherwise run out of the macaroon, but matzo cake meal can be used during Passover and all-purpose flour any other time of year. Just double check that whatever you use is kosher for Passover.
Provided by Susan Spungen
Categories cookies and bars, dessert
Time 40m
Yield About 18 macaroons
Number Of Ingredients 10
Steps:
- Position racks in the top and bottom of the oven and heat oven to 325 degrees. Line two baking sheets with parchment paper.
- In a medium bowl, whisk egg whites, salt and sugar until creamy, thick and white. Whisk in 1 tablespoon of the oil and the vanilla.
- Fold in the flaked and shredded coconut and the flour, mixing well so the coconut is evenly moistened. At this point, the macaroons can be baked, but you can also refrigerate the mixture in an airtight container for up to 2 days.
- Use a small 1-ounce cookie scoop to portion the coconut mixture (about 2 tablespoons per macaroon) and squeeze together in a ball. Space a few inches apart on the prepared sheets and rough up the texture a little with your fingers.
- Bake, switching the pans from back to front and top to bottom, until golden on the bottom and toasty all over, 16 to 21 minutes. Let cool on baking sheets for a few minutes, then transfer the macaroons to a cooling rack close together. Set the rack over one of the baking sheets (keep the parchment on) to catch chocolate drips during drizzling. Cool the macaroons completely.
- Melt the chocolate with the remaining 1/2 teaspoon oil in a small saucepan over low heat and stir well. Drizzle the macaroons with the chocolate. Let the chocolate set a little in a cool place or in the refrigerator before topping with flaky salt. The macaroons can be stored in an airtight container at room temperature for up to 1 week or frozen for up to 1 month.
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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