Description
A nostalgic and crunchy twist on traditional macaroons, these Classic Cornflake Macaroons combine chewy coconut with crispy cornflakes for a delightful texture contrast. Perfect for afternoon tea or as a sweet treat any time of day.
Ingredients
Scale
For the Crust:
- For the macaroons:
- 2 cups sweetened shredded coconut
- 2 cups cornflakes, lightly crushed
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 2 large egg whites
- 1 teaspoon vanilla extract
- For the glaze (optional):
- 1/2 cup powdered sugar
- 1–2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
1. Prepare the Crust:
- Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper.
- In a large bowl, mix together the shredded coconut, crushed cornflakes, granulated sugar, flour, and salt.
- In a separate bowl, whisk the egg whites and vanilla extract until frothy.
- Pour the egg white mixture into the dry ingredients and stir until well combined.
- Using a tablespoon or cookie scoop, drop rounded portions of the mixture onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 18-20 minutes, or until the edges are golden brown.
- Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- If using the glaze, whisk together powdered sugar, milk, and vanilla extract in a small bowl until smooth. Drizzle over cooled macaroons.
- Allow the glaze to set before serving. Store in an airtight container for up to 3 days.
Notes
For extra crunch, you can toast the coconut lightly before mixing. If you prefer a chewier texture, reduce the baking time by 2-3 minutes. These macaroons are also delicious dipped in melted chocolate instead of the glaze.