Macaroons with Corn Flakes
Give your classic macaroons a delightful twist with this irresistible 'Macaroons with Corn Flakes' recipe! Crispy corn flakes and sweetened shredded coconut create a perfectly crunchy and chewy texture, while a touch of sweetened condensed milk and whipped egg whites hold everything together in airy, golden perfection. Enhanced with a splash of vanilla and just a hint of salt, these macaroons are incredibly easy to prepare, coming together in under 35 minutes. For an extra touch of indulgence, drizzle them with rich, velvety dark chocolate. Whether you're hosting a gathering or craving a unique treat, these corn flake macaroons make a versatile and delicious dessert. Perfect for coconut lovers, snack enthusiasts, and anyone seeking a creative variation on a timeless classic!
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Ingredients
- 240 grams Sweetened shredded coconut
- 120 grams Corn flakes
- 200 grams Sweetened condensed milk
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 2 large Egg whites
- 50 grams Granulated sugar
- 100 grams Dark chocolate (optional, for drizzling)
Directions
Step 1
Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.
Step 2
In a large mixing bowl, combine the shredded coconut, corn flakes, and salt. Stir gently to evenly distribute the ingredients without crushing the corn flakes too much.
Step 3
In a small saucepan, heat the sweetened condensed milk over low heat for about 2-3 minutes until warmed through, being careful not to let it scorch.
Step 4
Stir the vanilla extract into the warmed sweetened condensed milk, then pour it over the coconut and corn flakes mixture. Mix thoroughly to coat the dry ingredients evenly.
Step 5
In a separate clean bowl, whip the egg whites with an electric mixer on medium speed until soft peaks form. Gradually add the granulated sugar and continue whipping until stiff peaks develop.
Step 6
Gently fold the whipped egg whites into the coconut and corn flakes mixture, being careful not to deflate the egg whites.
Step 7
Using a medium cookie scoop or a tablespoon, drop mounds of the mixture onto the prepared baking sheet, spacing them about 2 inches apart.
Step 8
Bake in the preheated oven for 15-18 minutes, or until the tops are golden brown and the macaroons feel set and firm to the touch.
Step 9
Remove the macaroons from the oven and let them cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Step 10
If desired, melt the dark chocolate in a microwave-safe bowl in 20-second intervals, stirring in between, until smooth. Drizzle the melted chocolate over the cooled macaroons and let it set before serving.
Step 11
Store the macaroons in an airtight container at room temperature for up to 5 days.
Nutrition Facts
| Serving size | 781.7 grams (781.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2988 |
| Total Fat 126.00g | 162% |
| Saturated Fat 94.30g | 472% |
| Polyunsaturated Fat 0.70g | |
| Cholesterol 68mg | 23% |
| Sodium 2210mg | 96% |
| Total Carbohydrate 454.20g | 165% |
| Dietary Fiber 28.10g | 100% |
| Total Sugars 294.10g | |
| Protein 46.70g | 93% |
| Vitamin D 24IU | 122% |
| Calcium 674mg | 52% |
| Iron 52mg | 286% |
| Potassium 1842mg | 39% |
Source of Calories