Cornflake Macaroons
Crispy, chewy, and irresistibly sweet, Cornflake Macaroons are the ultimate fusion of texture and flavor. This easy-to-make treat combines shredded coconut, crunchy cornflakes, and velvety sweetened condensed milk for a dessert that’s both nostalgic and unique. Lightened with fluffy, beaten egg whites, these macaroons bake to golden perfection in just 15 minutes, making them perfect for quick indulgence or last-minute gatherings. A drizzle of melted chocolate adds an optional touch of decadence, elevating these crunchy clusters to gourmet status. With minimal prep time and pantry-staple ingredients, these gluten-free delights are as simple to make as they are delicious. Perfect for holidays, tea parties, or everyday snacking, these Cornflake Macaroons are destined to become a family favorite!
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Recipe Information
Ingredients
- 200 grams Shredded sweetened coconut
- 200 grams Sweetened condensed milk
- 1 teaspoon Pure vanilla extract
- 0.25 teaspoon Salt
- 150 grams Cornflakes
- 2 large Egg whites
- 50 grams Granulated sugar
- 100 grams Chocolate chips (optional for drizzling)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, combine the shredded sweetened coconut, sweetened condensed milk, vanilla extract, and salt. Mix well to ensure everything is evenly coated.
Carefully fold in the cornflakes, ensuring they are coated but still retain their crunch.
In a separate clean bowl, beat the egg whites using an electric mixer on medium speed until frothy. Gradually add the granulated sugar and increase the speed to high, beating until stiff peaks form.
Gently fold the beaten egg whites into the coconut and cornflake mixture in two additions, taking care not to deflate the egg whites.
Using a tablespoon or a small cookie scoop, drop rounded heaps of the mixture onto the prepared baking sheet, spacing them about 2 inches apart.
Bake in the preheated oven for 12-15 minutes, or until the edges of the macaroons are golden brown.
Remove the baking sheet from the oven and allow the macaroons to cool on the pan for 5 minutes. Then transfer them to a wire rack to cool completely.
If desired, melt the chocolate chips in the microwave or over a double boiler and drizzle over the cooled macaroons for a decorative finish.
Store the macaroons in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
237 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.2 g | 10% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 173 mg | 8% | |
| Total Carbohydrate | 38.5 g | 14% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 27.7 g | ||
| Protein | 3.9 g | 8% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 55 mg | 4% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 135 mg | 3% | |
*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.
