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.
- 4 large egg whites
- 1⁄2 teaspoon salt
- 1 1⁄2 cups confectioners' sugar
- 2 cups sweetened flaked coconut
- 1 1⁄2 cups corn flakes, slightly crushed
- 1 1⁄2 teaspoons tapioca starch or 1 1⁄2 teaspoons cornstarch
- 2 teaspoons vanilla extract
- 1⁄2 teaspoon almond extract
Directions See How It's Made
- Preheat oven to 350°F.
- Line 2 baking sheets with waxed paper, foil, or parchment paper.
- Spray paper with a vegetable oil.
- In a medium size mixing bowl, using an electric mixer set on high speed, beat egg whites and salt until frothy.
- Gradually add confectioners' sugar, beating until stiff peaks form.
- Using a spoon, fold in coconut, corn flakes, vanilla and almond extract.
- Drop about 1 tablespoon of batter for each macaroon on the baking sheets, spacing them about 1 inch apart.
- Bake in preheated 350°F oven for about 20 minutes or until just light brown.
- Place baking sheets on a wire rack to cool slightly.
- Using a metal spatula, transfer macaroons to wire racks to cool completely.
- Store in airtight containers.