Corn Flake Macaroons
These chewy and crispy macaroons have been popular since the recipe came out in the 1950s. Try to make them on a dry, sunny day for best results.
INGREDIENTS | YIELDS 36 COOKIES
- 3 egg whites, room temperature
- ¼ teaspoon cream of tartar
- 1 teaspoon vanilla
- 1 1/3 cups sugar
- 1 cup chopped pecans
- 1 cup coconut
- 3 cups corn flakes
Preheat oven to 325°F. Spray baking sheets with cooking spray.
Beat egg whites until foamy. Stir in cream of tartar and vanilla.
Gradually add sugar while beating. Beat until stiff, glossy peaks form.
Carefully stir in pecans, coconut, and corn flakes. Drop by rounded tablespoonfuls onto baking sheet.
Bake 15 minutes. Remove from baking sheet immediately. Cool