Reviewed: Jan. 8, 2012

Really quite easy and I love the crunch of the corn flakes. Merengue tip - let your egg whites warm to room temp before whipping.

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Reviewer:

jjketark

Reviewed: Dec. 26, 2011

So, I made these over the Christmas '11 weeekend and again today. The first time, I followed the recipe for most part, except I left out the cereal. I didn't have any cornflakes. Toward the end of the batches, I decided I wanted more coconut, so I piled more in. The next time I made the recipe, I doubled the eggs, left our the cereal and used a whole bag of coconut. I did not quite double the sugar. Oh, both times I also added vanilla. I liked the results well, so I give the recipe a 4 star rating more or less as a base for jumping off. Next time, I may use some vanilla and some almond extract for a twist.

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Reviewer:

Lisa Combest

Cooking Level: Expert

Living In: Humble, Texas, USA

Reviewed: Oct. 2, 2011

These are just like "Coconut-Cornflake Cookies"

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Reviewer:

For Here or To Go?

Cooking Level: Intermediate

Reviewed: Jun. 21, 2011

Simple to make but I found using powdered sugar instead of the granulated sugar was just the right sweetness and kept the fluffy texture. I also used coco rice crisps instead of the cornflakes, it added a wonderful light chocolate/coconut flavor! I really didn't follow the recipe, since I used 3 egg whites and 1 C of powdered sugar, so I added as much coconut and rice crisps as I felt it needed. I also baked these at a lower temperature (325) since I was also baking meringues and they turned out fine

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Reviewer:

roundhousecook

Cooking Level: Expert

Living In: Perkins, Oklahoma, USA

Reviewed: Jul. 1, 2010

I used Corn Chex since we are a gluten free family. I also used 3 egg whites instead of two. They were super yummy!

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4 users found this review helpful

Reviewer:

Gretchen

Reviewed: Feb. 25, 2010

When I made the recipe, the batter did not stick together. It tells you to bake for 18 min. but I only put 10 and the macaroons were burnt. There is way to much sugar in the recipe. There more like cookies than macaroons. Would not recomend at all.

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Reviewer:

kb26

Reviewed: Dec. 14, 2009

These were really good, I like that they didn't spread out much while cooking. I also liked the light texture to these for something different.

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Reviewer:

Jodi

Cooking Level: Expert

Living In: Taunton, Massachusetts, USA

Reviewed: Dec. 12, 2009

This is what I was looking for. Excellent and no added fat recipe.I lessened the sugar to 1/2 cup as I was using sugared cornflakes. Dont let them get browed-they turn hard.I did not have flaked coconut so used dessicated one and they still turned out fine.

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Reviewer:

fiza

Reviewed: Sep. 24, 2009

I've been making these cookies for years from a recipe handed down from my grandmother. Basically the same receipe, but we didn't crush the cereal. Best if baked on parchment paper or silicone sheets for easy removal. Always a favorite with my family and friends.

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Reviewer:

TXYANKEEGAL

Cooking Level: Expert

Home Town: Westbury, New York, USA

Living In: Cypress, Texas, USA

Reviewed: Apr. 5, 2009

Everytime I have made these, they are a hit with people at work, and my family. The last time I made was at Christmas 2008 and my mom just loves these cookies.

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6 users found this review helpful