Uncle Bill's Coconut/Corn Flakes Macaroons

READY IN: 30mins
Recipe by William (Uncle Bill) Anatooskin

So often we make a recipe with egg yolks only and have all those egg whites left over and don't know what to do with them. For a quick and easy way to use them up, make this recipe.

Top Review by ellie_

Delicious way to use up egg whites and other ingredients. I only used one cup of coconut and added one cup of milk chocolate morsels to equal 2 cups total. I also didn't have almond extract so I subsituted orange extract. By spraying Pam on the aluminum foil, clean up was sooo easy--the cookies peeled right off the foil -- didn't even need to use a spatula. Thanks for the cooking/baking tip.

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. Line 2 baking sheets with waxed paper, foil, or parchment paper.
  3. Spray paper with a vegetable oil.
  4. In a medium size mixing bowl, using an electric mixer set on high speed, beat egg whites and salt until frothy.
  5. Gradually add confectioners' sugar, beating until stiff peaks form.
  6. Using a spoon, fold in coconut, corn flakes, vanilla and almond extract.
  7. Drop about 1 tablespoon of batter for each macaroon on the baking sheets, spacing them about 1 inch apart.
  8. Bake in preheated 350°F oven for about 20 minutes or until just light brown.
  9. Place baking sheets on a wire rack to cool slightly.
  10. Using a metal spatula, transfer macaroons to wire racks to cool completely.
  11. Store in airtight containers.

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