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Try these cornflake macaroons stuffed with Cornflake cereal, coconut and chopped nuts for the perfect combination of sweet and crunchy.
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Coconut Cornflake Cookies

Do you love macaroons? Try these coconut cornflake macaroons stuffed with Cornflake cereal, coconut and chopped nuts for the perfect combination of sweet and crunchy. These tasty treats take less than 30 minutes and would be the perfect addition to you cookie recipe collection.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: cornflake macaroons
Servings: 24 cookies
Calories: 70kcal
Author: Barbara

Ingredients

  • 2 egg whites
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 cups cornflake cereal
  • 1 cup coconut
  • 1/2 cup chopped walnuts

Instructions

  • Preheat oven to 350 degrees F.
  • In a large bowl, combine cornflake cereal, chopped walnuts and shredded coconut; set aside.
    Try these cornflake macaroons stuffed with Cornflake cereal, coconut and chopped nuts for the perfect combination of sweet and crunchy.
  • Using a stand mixer with whisk attachment or a hand mixer, beat egg whites until stiff.
    Try these cornflake macaroons stuffed with Cornflake cereal, coconut and chopped nuts for the perfect combination of sweet and crunchy.
  • Gently mix in sugar and vanilla. Stir in the dry cereal mixture until coated evenly.
    Try these cornflake macaroons stuffed with Cornflake cereal, coconut and chopped nuts for the perfect combination of sweet and crunchy.
  • Spray a cookie sheet with nonstick cooking spray.
  • Drop wet mixture onto prepared cookie sheet. A small cookie scoop works great.
    Try these cornflake macaroons stuffed with Cornflake cereal, coconut and chopped nuts for the perfect combination of sweet and crunchy.
  • Bake for 15 to 20 minutes or until golden brown.
    Try these cornflake macaroons stuffed with Cornflake cereal, coconut and chopped nuts for the perfect combination of sweet and crunchy.
  • Let cool for a couple minutes on the pan, and then loosen using a spatula and let cool completely on the pan.

Notes

    • 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 instead.
    • Let the cookies cool just a couple minutes on the sheet pan, then loosen with a spatula. Don't wait until they are completely cooled or it will be much harder to remove.
    • Love macaroons? Try these chocolate dipped coconut macaroons.
    • The nutritional information is auto-calculated and can vary depending on the products used.

Nutrition

Calories: 70kcal | Carbohydrates: 11g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Sodium: 22mg | Potassium: 31mg | Fiber: 1g | Sugar: 9g | Vitamin A: 42IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg