Coconut Corn Flake Macaroons
Delight your taste buds with the irresistibly chewy and crunchy goodness of Coconut Corn Flake Macaroons! This quick and easy recipe combines sweetened shredded coconut and crispy corn flakes cereal for a unique twist on the classic macaroon. Lightly sweetened with condensed milk and vanilla, these golden morsels are made extra airy by folding in whipped egg whites for a delicate texture. Perfectly baked in under 20 minutes, they’re golden on the outside, soft in the middle, and can be topped with a drizzle of rich semi-sweet chocolate for added indulgence. With just 15 minutes of prep time and simple pantry ingredients, these crowd-pleasing treats are a must-try for coconut lovers. Great for parties, holiday baking, or an everyday sweet fix, they’re sure to disappear in no time!
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Recipe Information
Ingredients
- 2 cups sweetened shredded coconut
- 1 cup corn flakes cereal
- 0.5 cup sweetened condensed milk
- 1 teaspoon vanilla extract
- 0.25 teaspoon salt
- 2 large egg whites
- 2 tablespoons granulated sugar
- 0.25 cup semi-sweet chocolate (optional, for drizzling)
Instructions
Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the sweetened shredded coconut, corn flakes cereal, sweetened condensed milk, vanilla extract, and salt. Mix well with a spatula until evenly combined.
In a separate, clean bowl, whisk the egg whites until they reach soft peaks. Gradually add the granulated sugar while continuing to whisk until stiff peaks form.
Gently fold the whipped egg whites into the coconut-corn flake mixture. Use a spatula to combine the ingredients without deflating the egg whites.
Using a tablespoon or a small cookie scoop, drop mounds of the mixture onto the prepared baking sheet, spacing them about 2 inches apart.
Bake in the preheated oven for 16–18 minutes, or until the macaroons are golden brown around the edges and set in the middle.
Remove the baking sheet from the oven and let the macaroons cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely.
If you’d like, melt the semi-sweet chocolate and drizzle it over the cooled macaroons for an extra touch of decadence. Let the chocolate set before serving.
Store the macaroons in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
1800 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.8 g | 100% | |
| Saturated Fat | 60.4 g | 302% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 52 mg | 17% | |
| Sodium | 1514 mg | 66% | |
| Total Carbohydrate | 261.7 g | 95% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 195.6 g | ||
| Protein | 31.0 g | 62% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 502 mg | 39% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 1159 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
