Popular Features:
View Cart

Kay's Quick Coconut Macarooons

 
Kay's Quick Coconut Macarooons
kay
photo credit: gourmetsleuth
My mother-in-law gave me this recipe years ago and said it came from a Lucky grocery store cereal box. All I know is that they are simple to make, delicious and a good use for left over egg whites.
  • PrepN/A |
  • TotalN/A |
  • ServesMakes About 4 dozen 1 1/2" cookies"
Print
0
Be the first to rate!0
Email

Ingredients

    • 2 egg whites, room temperature
    • 1/4 teaspoon almond extract
    • 3/4 cups sugar
    • 2 cups corn flakes cereal
    • 1 cup pecans, chopped
    • 1 cup flaked coconut

Instructions

Preheat oven to 350 degrees
Grease baking sheet

Beat egg whites and extract until foamy. Continue beating, adding sugar gradually, until stiff.

Fold in remaining ingredients.

Drop by round teaspoons onto baking sheet.

Bake 8 -10 minutes or until set. Let stand 1 minute before removing from sheet to cooling racks.

Reviews [0]

Please login to submit a review
Be the first to review this!

You May Also Like


Accurately convert recipe ingredients from metric grams to U.S. ounces, teaspoons, tablespoons, or cups. Convert weights, volumes, metric, for over 7000 food items.
za'atar trending spice try it now

Featured Recipes

  • Jimmy's Mayhaw Wine

    A recipe for making wine using mayhaw fruit.

  • Blue Cheese Burgers

    The ground beef for these burgers are flavored with scallions and fresh sage then topped with a healthy slice of Castello-Rosenborg® Extra Creamy Danish Blue cheese.

  • Mustard-Herb Chicken Breast

    This Mustard-Herb Chicken Breasts recipe from Taste of Home is a favorite for Terri Weme of Smithers, British Columbia when she needs an easy to make main dish for dinner.

  • Summer Squash and Gruyere Frittata

    We used yellow crookneck squash for our Summer Squash and Gruyere Frittata but zucchini or any summer squash will work. This will serve 4 people with a nice side of fresh fruit. We made it for two of us and we still have half for leftovers.