Coconut Macaroons IV

Very simple and fast macaroons, but very sweet. My husband loved them though.

The texture was good.The flavour was someone flat, it tasted okay but could have used some acidity, chocolate, or bold tasting nut to heighten the flavour and make for a more exiting cookie.

This is very much like MY grandma’s macaroons, and OMG I loved them as a kid. My kids loved them while they were growing up also. She added a tiny bit of salt and a dash of almond flavoring, but I usually skip the almond. And she wouldn’t use metal pans — she greased paper grocery bags. I don’t know that it makes a difference, but to this day I get paper bags and make them like grandma!! Then throw the ‘pans’ away. I bake them in a lower temp and a tad longer.

Really quite easy and I love the crunch of the corn flakes. Merengue tip – let your egg whites warm to room temp before whipping.

So, I made these over the Christmas ’11 weeekend and again today. The first time, I followed the recipe for most part, except I left out the cereal. I didn’t have any cornflakes. Toward the end of the batches, I decided I wanted more coconut, so I piled more in. The next time I made the recipe, I doubled the eggs, left our the cereal and used a whole bag of coconut. I did not quite double the sugar. Oh, both times I also added vanilla. I liked the results well, so I give the recipe a 4 star rating more or less as a base for jumping off. Next time, I may use some vanilla and some almond extract for a twist.

These are just like “Coconut-Cornflake Cookies”

Simple to make but I found using powdered sugar instead of the granulated sugar was just the right sweetness and kept the fluffy texture. I also used coco rice crisps instead of the cornflakes, it added a wonderful light chocolate/coconut flavor! I really didn’t follow the recipe, since I used 3 egg whites and 1 C of powdered sugar, so I added as much coconut and rice crisps as I felt it needed. I also baked these at a lower temperature (325) since I was also baking meringues and they turned out fine

I used Corn Chex since we are a gluten free family. I also used 3 egg whites instead of two. They were super yummy!

When I made the recipe, the batter did not stick together. It tells you to bake for 18 min. but I only put 10 and the macaroons were burnt. There is way to much sugar in the recipe. There more like cookies than macaroons. Would not recomend at all.

These were really good, I like that they didn’t spread out much while cooking. I also liked the light texture to these for something different.

This is what I was looking for. Excellent and no added fat recipe.I lessened the sugar to 1/2 cup as I was using sugared cornflakes. Dont let them get browed-they turn hard.I did not have flaked coconut so used dessicated one and they still turned out fine.

I’ve been making these cookies for years from a recipe handed down from my grandmother. Basically the same receipe, but we didn’t crush the cereal. Best if baked on parchment paper or silicone sheets for easy removal. Always a favorite with my family and friends.

Everytime I have made these, they are a hit with people at work, and my family. The last time I made was at Christmas 2008 and my mom just loves these cookies.

i made this but instead of cornflakes i used half a cup flour and that is very good to, try it.!!

Very good cookie recipe! It is not a macaroon, but it is gooey and coconutty, and that’s all that matters tonight! The only thing is I followed the 18 minutes @ 350 degrees…WAY TOO LONG! Cookies were too dark and crunchy, but still yummy. I had some leftover cinnamon sugar from another recipe, and used that..it was good! Next time, I will be trying one of the other suggestions about adding almond extract.

So simple to make!! And wonderful to eat! I used Almond flavored Honey Bunches of Oats cereal, and added 1/2 t almond extract and 1/4 t cinnamon to the egg whites while beating them. They were wonderful. As soon as I put them on the rack to cool they were gone! I didn’t even have to get a plate to put them on…they never lasted long enough!

I have made these many times for family and for co-workers, and they are always a hit!

This is an excellent recipe. Very easy and it turned out great. We liked these cookies so much we made them several days in a row. Also, I used Special K cereal instead of cornflakes and added about a teaspoon of coconut extract when I added the sugar. Will certainly make these again — thank you for posting this recipe!!

terrible, i really dislike these cookies

These were just okay. They didn’t really taste like traditional macaroons.

My mother made these when I was a child and they are indeed the original and delicious.