This banana bread, which has a caramel topping, is sweet and salty and will definitely sate your sweet taste. Slices can be toasted in a toaster oven if preferred because this bread is best when served warm.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Additional Time: | 15 mins |
| Total Time: | 45 mins |
| Servings: | 30 |
| Yield: | 30 cookies |
Ingredients
- 1 egg white
- ½ cup white sugar
- ¼ teaspoon salt
- ½ teaspoon vanilla extract
- ½ cup shredded coconut
- 1 cup cornflakes cereal
Instructions
- Preheat oven to 300 degrees F (150 degrees C).
- Grease a baking sheet.
- Beat egg white in a bowl with an electric hand-mixer until stiff peaks form.
- Gradually beat sugar, 1 tablespoon at a time, into egg whites until fully incorporated. Stir salt and vanilla extract into egg whites until thoroughly mixed.
- Fold coconut and corn flakes into the mixture.
- Drop coconut mixture by the teaspoon onto the prepared baking sheet.
- Bake cookies in the preheated oven until lightly crisp, 20 minutes.
- Transfer cookies to wire rack to cool, at least 15 minutes.
Reviews
Fast, nice and easy. But too sweet! Ideal for a party or special occasion.
These were okay cookies, very easy to make for a sweet treat. I doubled the recipe and only got about 34 cookies, using a teaspoon to scoop it out with.
These are super easy to make and taste great! They’re not your typical dense macaroon though, they’re more like meringues with extra chewy crunchiness, thanks to the coconut and corn flakes. Whipping one egg white in a mixmaster is next to impossible, so I whipped it by hand. The recipe doesn’t specify, so I used sweetenend shredded coconut. The final mixture doesn’t hold together very well, so you just have to scoop some up with a teaspoon and stack it. The egg white will rise a bit and hold them together well. I followed the recipe exactly, but used parchment paper on an ungreased cookie sheet and baked for exactly 20 minutes. Mine came out perfectly tan (lighter than lillian’s photo), slightly crisp on the outside, chewy on the inside. I might try with unsweetened coconut (and coconut extract) next time, as they are quite sweet. Will definitely make again!
Excellent just as they are! I used the crumbs from the bottom of the bran cereal box and with the second batch, added some mini chocolate chips. Also allowed them to dry for about half an hour in the turned off oven, just as with meringues. Ronni in Ryde
These macaroons were excellent! I made them exactly as written! But I did crush the cornflakes a little because they were very large flakes. The macaroons were crunchy and sweet. I love the addition of the cornflakes because it keeps the macaroons from being too coconutty. I only got about 20 macaroons from this recipe. I will definitely double the batch next time! Great easy recipe!