As vintage month comes to end I thought I would adapt an old recipe I found in a Searchlight Recipe Book printed in 1944, sidenote: this book also contains several recipes for squirrel (perfect for wedding receptions). Corn flake macaroons just sounded olde tyme to me. Sure adding cereal to a dessert is pretty normal just ask Snap, Crackle or Pop. But corn flakes? They're one of the oldest types of cold cereal. Honestly I think they should be added to more recipes. It adds just enough of a crunch.
Corn Flake Macaroons remind me a lot of rice crispy treats. They're both crispy and sweet, but these macaroons have a bit more depth to them, thanks to the coconut and chocolate. So if you're ready to step up your dessert game and impress everyone at the next family event. Let the kids make the rice crispy treats and make an adult dessert instead.
Corn Flake Macaroons
- 2 Egg Whites
- 1 cup Sugar
- 1/4 teaspoon Salt
- 1/2 teaspoon Vanilla Extract
- 1 cup Coconut shredded
- 2 cups Corn Flakes
- 1/2 cup Almonds sliced
- 1/2 cup Semi-Sweet Chocolate Chips
- 3 tablespoons Water
- Preheat the oven to 375°
- Beat the egg whites with an electric mixer until stiff peaks form.
- Gradually beat the sugar and salt into the egg whites.
- Fold in the vanilla extract, coconut, corn flakes, and almonds.
- Scoop with a teaspoon onto a baking sheet lined with parchment paper.
- Bake until the sides and the tops of the cookies are golden brown.
- Boil 3 cups of water in a sauce pan. Place the chocolate chips and 3 tablespoons of water in a heatproof metal bowl over the saucepan. Continue stirring the chips until melted. Drizzle the chocolate over the cookies.
- Try to eat all of them in one sitting
All photos by Katy Weaver!
