Prep 10 mins
Cook 15 mins
A neat twist on the traditional cookie. I also am posting a macaroon with rice crisp cereal as well--it is always fun to try different things 8)
- Preheat oven to 350°.
- Beat the egg whites until stiff.
- Beat in gradually, the salt and sugar.
- Slowly fold in the corn flakes and coconut.
- Combine well.
- Drop "dough" from the tip of your spoon onto ungreased, heavy paper.
- Bake for 15-20 minutes.
These are great crispy little cookies! I halved the recipe, used EggBeaters, added a 1/2 tsp vanilla and toasted unsweetened shredded coconut. They were still plenty sweet even with unsweetened coconut. Extremely easy to make! Perhaps the cookies would be a little bigger if I was more careful adding the cornflakes. I kinda ended up crushing them to get the mixture well combined.