Corn Flakes Macaroons

I was on a mission to clear out the pantry, which is how I wound up making Corn Flakes Macaroons. I'd intended to make Frosted Flakes Chocolate Chip Cookies, but the Corn Flakes and coconut needed attention.

What a sweet surprise! The Corn Flakes Macaroons were excellent. The texture is chewy and satisfying, the flavor is coconut-forward with a hint of nuttiness, and the Corn Flakes lend a subtle crunch that makes them feel a bit retro in the best way possible. They’re like a cross between a classic coconut macaroon and one of those no-bake church cookbook specials, only with actual egg whites and a proper bake.

What They Taste Like

These are definitely sweet tooth territory. If you like classic macaroons, you’ll love them. The coconut and chopped toasted pecans add richness and depth, and the Corn Flakes? They’re the wildcard that brings it all together with a gentle crunch and a nostalgic vibe.

The egg whites provide the structure, whipped lightly with cream of tartar until foamy. Then the sugar is mixed in, and finally, all the goodies—coconut, pecans, and cereal—are folded in. A quick bake in the oven turns them into golden, crispy-edged, chewy-centered treats.

Pantry-Clearing Perks

Best of all, these macaroons helped me use up a full box of Corn Flakes without resorting to a casserole or another bowl of cereal. I’d call that a win.

Sorry this recipe doesn't have an exact yield. I'll add it next time I bake these. Also, you can definitely scale down the recipe if you only have 1 or 2 egg whites or perhaps just a small amount of cereal or coconut.

Corn Flakes Macaroons

4 large egg whites
¼ teaspoon (1 ml) cream of tartar
1 teaspoon (5 ml) vanilla
1 ⅓ cups (260 grams) granulated sugar
1 cup (120 grams) chopped pecans (I toasted mine)
1 cup (90 grams) shredded coconut
3 cups (130 grams) corn flakes, crushed after measuring

Preheat oven to 325 degrees F. Line a couple of cookie sheets with parchment.

Beat the egg whites until they are white and foamy, then add cream of tartar and beat until stiff peaks form. Beat in vanilla. Gradually beat in sugar until mixture is stiff and glossy.

Fold in pecans, coconut and corn flakes.

Drop by rounded tablespoons, about 3 inches apart, onto the parchment paper lined cookie sheets. Bake 15 minutes or until lightly browned

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Recipe

Corn Flakes Macaroons

Anna

These are very sweet, but good. Using unsweetened coconut will balance out the sweetness, but even with sweetened coconut they're still tasty.

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Prep Time 15 minutes mins

Cook Time 18 minutes mins

Cooling Time 10 minutes mins

Total Time 43 minutes mins

Course Dessert

Cuisine American

Servings 1 batch

Ingredients

 

• 4 large egg whites
• ¼ teaspoon cream of tartar
• 1 teaspoon vanilla
• 1 ⅓ cups granulated sugar (260 grams)
• 1 cup chopped pecans, toasted (120 grams)
• 1 cup shredded coconut (90 grams)
• 3 cups corn flakes, crushed after measuring (130 grams)

Instructions

 

• Preheat oven to 325 degrees F. Line a couple of cookie sheets with parchment.
• Beat the egg whites until they are white and foamy, then add cream of tartar and beat until stiff peaks form. Beat in vanilla. Gradually beat in sugar until mixture is stiff and glossy.
• Fold in pecans, coconut and corn flakes.
• Drop by rounded tablespoons, about 3 inches apart, onto the parchment paper lined cookie sheets. Bake 15 minutes or until lightly browned

Keyword Coconut Macaroons, Corn Flakes

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