Uncle Bill's Coconut/Corn Flakes Macaroons

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.

• Ready In: 30 mins
• Yields: 36 macaroons

Ingredients

• 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

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.