Cornflake Coconut Cookies Recipe (With Pictures)

Do you love macaroons? Try these cornflake macaroons stuffed with Cornflake cereal, coconut and chopped nuts for the perfect combination of sweet and crunchy. These cornflake coconut cookies take less than 30 minutes and would be the perfect addition to you cookie recipe collection.

Macaroon Recipe with Cornflakes

I was completely intrigued when I discovered this macaroon recipe using cornflakes in my favorite Alaska cook book. For one, it only had 6 ingredients total:

• Corn flakes
• Egg Whites
• Granulated Sugar
• Vanilla Extract
• Shredded Coconut
• Chopped Walnuts

Second, the recipe essentially was just a couple steps: beat the egg whites and add the rest of the ingredients before baking. Sounded simple enough to me. And, it sure is simple!

The result is a perfectly sweetened cookie that’s crispy on the outside with an inside with chewy coconut. I’m adding these to my Christmas cookie tray.

Kellogg’s Cornflake Macaroons Recipe

If I were a betting girl, I’d say that this cornflake coconut cookies recipe was featured on the back of a box of Cornflakes at one time or another.

Now, I don’t know that for a fact, but I could totally imagine it was. I’m guessing the nice lady who included this in the collection of Alaskan recipes had been making these for years, and it soon became her recipe.

Isn’t that how the evolution of recipes goes?

How to make macaroons using cornflakes?

Step by Step Instructions

1. Preheat oven to 350 degrees F.
2. In a large bowl, combine cornflake cereal, chopped walnuts and shredded coconut; set aside.
3. Using a stand mixer with whisk attachment, electric mixer or a hand mixer, beat egg whites until stiff.
4. Gently mix in sugar and vanilla. Fold in the dry cereal mixture until coated evenly.
5. Spray a cookie sheet with nonstick cooking spray.
6. Drop wet mixture onto prepared cookie sheet. A small cookie scoop works great.
7. Bake for 15 to 20 minutes or until golden brown.
8. Let cool for a couple minutes on the pan, and then loosen using a spatula and let cool completely on the pan.

Storage Instructions

Transfer cooled cookies to an airtight container, and store at room temperature.

For the full ingredient amounts and recipe steps for cornflake coconut cookies, scroll the the recipe card at the bottom of this post.

Recipe FAQs for Cornflake Coconut Cookies

• Use brown sugar instead of white sugar, if needed.
• Be sure to beat the egg whites until they are stiff. This means they will lift up and stay up.
• Save the egg yolks for breakfast. Add them with whole eggs for scrambled eggs.
• These will stick to the cookie sheet pan if you do not properly spray it with nonstick cooking spray. Or, use parchment paper or silicone mat instead.
• Let the cookies cool just a couple minutes on the baking sheets, then loosen with a spatula. Don’t wait until they are completely cooled or it will be much harder to remove.

Recipe Variations

• Use different types of chopped nuts, or a combination: pecans, cashews, peanuts, almonds, hazelnuts, etc.
• If you really had to, you could use Frosted Flakes, but they would be really sweet.
• I tend to keep sweetened flaked coconut on hand, but unsweetened coconut would work too.
• Substitute almond extract for vanilla extract.
• Add some chocolate chips to the mixture before baking, or dip these in melted chocolate. Sprinkle with sea salt before the chocolate sets.

Savory Recipes Using Cornflakes

Cornflakes cereal is a versatile ingredient and not just for dessert recipes. We love using them as a topping for a variety of casserole recipes.

• Cheesy Cabbage Casserole
• Leftover Ham Casserole
• Smoked Mac and Cheese
• Grandma’s Chicken and Rice Casserole
• Ham and Cabbage Casserole

Cookie Recipes with Cornflakes

Peanut Butter Marshmallow Cookies

Cherry Winks

Ranger Cookies

The Easiest, Best Peanut Butter Cornflake Cookies

Pantry Staples

• Cornflake Cereal
• Flaked Coconut
• Walnuts
• Vanilla Extract
• Sugar

Tools You Might Need to Make Cornflake Macaroons

• Electric Mixer
• Spoonula
• Large Mixing Bowl
• Parchment Paper
• Sheet Pan
• Cookie Scoop
• Small Metal Spatula