Coconut Macaroons IV

Coconut Macaroons IV

"This is a recipe my aunt made in the 30's. A meringue cookie with coconut and cornflake cereal. I could never eat enough of them."
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Ingredients

33 m servings 54 cals
Serving size has been adjusted!
Original recipe yields 30 servings

Nutrition

  • Calories:
  • 54 kcal
  • 3%
  • Fat:
  • 2 g
  • 3%
  • Carbs:
  • 9g
  • 3%
  • Protein:
  • 0.6 g
  • 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 18 mg
  • < 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  2. In a large glass or metal bowl, whip egg whites to stiff peaks. Stir in white sugar. Fold in coconut and cornflakes. Drop by teaspoonfuls onto the prepared cookie sheets.
  3. Bake for 18 minutes in the preheated oven, or until coconut is golden.

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Reviews

Read all reviews 30
  1. 34 Ratings

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Most helpful positive review

Make sure you use 2c. cereal crushed, not 2c. of crushed cereal! I lowered the oven temp. to 325 deg. and that was perfect. Next time I will cut back on the amount of sugar.

Most helpful critical review

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 l...

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Make sure you use 2c. cereal crushed, not 2c. of crushed cereal! I lowered the oven temp. to 325 deg. and that was perfect. Next time I will cut back on the amount of sugar.

These were so easy to make and so good! The only change I made was to bake for only 9 minutes. What a great way to use the last of the corn flakes in the box! Thanks, Kathie!

This was a wonderful cookie , I did adjust some if it. I added a half cup more of corn flakes. Depending on how sweet you like your cookies, I would adjust sugar to 1/2. Will keep making thanks ...

My mother made these when I was a child and they are indeed the original and delicious.

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.

This is an excellent recipe. Very easy and it turned out great. We liked these cookies so much we made them several days in a row. Also, I used Special K cereal instead of cornflakes and ad...

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

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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