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–+ servings
Cornflake Macaroons
Cornflake Macaroons are a nostalgic American cookie that combines the light, airy sweetness of meringue with the satisfying crunch of cornflakes and the tropical chewiness of coconut. Popularized during the mid-20th century, especially in the 1950s and 60s when cornflakes were a pantry staple, these cookies are beloved for their simplicity and texture contrast. The recipe transforms humble breakfast cereal into a delightful dessert that’s crisp on the outside and tender inside, with just a hint of vanilla. Perfect for holidays, bake sales, or teatime, this treat delivers both comfort and crunch.
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Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes
Course Snack
Cuisine American
Servings 24 macaroons
Calories 85 kcal

Ingredients
  

  • 2 egg whites (beaten stiff)
  • ⅛ tsp salt
  • 1 cup sugar
  • ½ cup coconut (shredded )
  • 1 tsp vanilla extract
  • 3 cups cornflakes

Instructions
 

Step 1: Beat Egg Whites

  • Beat the egg whites in a clean, dry bowl until stiff peaks form.

Step 2: Add Sugar and Salt

  • Gradually add the sugar and salt, continuing to beat until glossy and thick.

Step 3: Fold in Coconut and Vanilla

  • Gently fold in shredded coconut and vanilla extract until evenly combined.

Step 4: Add Cornflakes

  • Stir in cornflakes until the mixture is thick but still airy. Add more cornflakes if needed for consistency.

Step 5: Shape Cookies

  • Drop small spoonfuls or pinch into mounds onto a buttered or parchment-lined baking sheet.

Step 6: Bake

  • Bake at 425°F (220°C) for about 5 minutes, or until lightly golden.

Step 7: Cool and Serve

  • Cool on the pan briefly, then transfer to a wire rack. Serve once cooled.

Tips

  • Use parchment or a buttered pan as written to prevent sticking
  • If the mixture feels too stiff, follow the card and add a little more crushed cornflakes
  • For more coconut flavor, lightly toast the coconut before mixing
  • Add a pinch of cinnamon or nutmeg for a warm spice note
  • Dip bottoms or drizzle tops with melted chocolate after baking for a fancy finish
  • Make uniform “small gobs” with a teaspoon for even baking
  • Let cookies cool fully on the pan as directed to help them set and release
  • If using sweetened coconut, reduce sugar slightly to taste
  • Keep an eye on baking time, they brown quickly at 425°F

Nutrition

Calories: 85kcalCarbohydrates: 15gProtein: 1.2gFat: 2.5gSaturated Fat: 1.5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.5gSodium: 50mgPotassium: 30mgFiber: 0.5gSugar: 12gVitamin A: 20IUCalcium: 2mgIron: 0.3mg
Keyword coconut macaroon, cornflake cookies, easy baking, holiday cookie, old-fashioned cookies, quick dessert, retro sweets, vintage recipe
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