Sandwiches with delicious curried egg salad are sure to fill you up.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Additional Time: | 15 mins |
| Total Time: | 50 mins |
| Servings: | 60 |
| Yield: | 5 dozen cookies |
Ingredients
- 4 egg whites
- 1 cup white sugar
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 3 cups corn flake cereal
- 1 cup sweetened flaked coconut
- ½ cup chopped walnuts
Instructions
- Preheat oven to 250 degrees F (120 degrees C). Line baking sheets with parchment paper sprayed with cooking spray.
- Beat the egg whites in a bowl with an electric mixer until they form stiff peaks. Gradually beat in the sugar, adding about 2 tablespoons at a time. Beat in the salt and vanilla extract until the mixture is glossy and holds its shape. Gently and lightly use a rubber spatula to fold the corn flakes, coconut, and walnuts into the meringue. Gently run the spatula through the center of the bowl, then around the sides of the bowl, repeating until fully incorporated. Drop the mixture by rounded tablespoons onto the prepared baking sheets.
- Bake in the preheated oven until the cookies are very lightly browned and set, 20 to 30 minutes. Let cool completely before removing with a metal spatula; warm cookies are very fragile.
Reviews
These are light and easy to make. Everyone enjoyed them. i did cut the sugar down to 3/4 cup and they were still great.
These taste good but they go moist/soft/sticky really quickly. I was making them to store and use in my kids’ lunch over the next few weeks and I don’t think they’ll hold up to storage at all. They wouldn’t work well for a pot luck either because of the stickiness factor. It was fun trying out a new cookie recipe we’d never had before but I probably won’t make these again.
I made creme brule earlier in the week, so I had egg whites to use up. This recipe caught my eye, because of the corn flakes and coconut addition to a standard meringue cookie…That said, by dropping by rounded tablespoons, I only ended up with 30/cookies versus the 60 the recipe suggests. I cooked them for 2/hours at 212 degrees on non-stick foil. They were crunchy and delicious!
I accidentally added red dye when adding vanilla and made RED cookies! OK ALL cooks make mistakes and I got through this one and these were very fragile with corn chip taste so I would add raisins or chocolate chips, or cinnamon or more vanilla next time . . . and not color them up!
I had some coconut AND a partial box of frosted flakes I had to use up, so I decided these would be a great way to do so. Because of the “frosted” aspect of the cornflakes, I cut the sugar down to 2/3 of a cup, which helped with the overall sweetness. I threw in about 1/4 cup of cocoa powder (my family members are all chocolate addicts) and it turned out well! I wasn’t overly fond of these (I couldn’t wrap my taste buds around the corn taste), but they’re a great treat for the kids! I made them with sliced almonds, too, which was a nice variation with the chocolate flavor.
Ok. Added the maraschino cherry another reviewer suggested. The cookies were very sticky on the bottom even after cooling. I found that a silicone mat worked better than parchment paper.
these are the same cookies my mom always made every Christmas when I was growing up except she added a half of a marachino cherry on each one before baking;they are great but make them at the last minute or store air tight