Best 13 Coconutcorn Flake Macaroons Recipes

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Whip up a delicious and chewy treat with our ultimate guide to creating the perfect coconut-corn flake macaroons. These delectable cookies combine the tropical sweetness of coconut with the crisp texture of corn flakes, resulting in a delightful symphony of flavors. Whether you're a seasoned baker or a novice in the kitchen, this article will provide you with step-by-step instructions, helpful tips, and a selection of the best coconut-corn flake macaroon recipes, ensuring that your homemade macaroons turn out perfectly every time.

Let's cook with our recipes!

CORNFLAKE MACAROONS



Cornflake Macaroons image

Chewy, crunchy cookies. If you prefer a more cake-like cookie increase the flour slightly and decrease the cornflakes slightly.

Provided by BEWYTCHER

Categories     Desserts     Cookies     Macaroon Recipes

Yield 24

Number Of Ingredients 8

1 cup packed brown sugar
½ cup white sugar
½ cup butter, softened
1 teaspoon vanilla extract
2 eggs
¾ cup all-purpose flour
5 cups cornflakes cereal
1 ½ cups flaked coconut

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Cream the butter with the brown sugar and white sugars. Add the eggs and the vanilla and beat well.
  • Mix in the flour until well combined. Stir in the corn flakes and the coconut. Drop by teaspoonfuls onto a parchment lined baking sheet.
  • Bake at 375 degrees F (190 degrees C) for 8 to 10 minutes.

Nutrition Facts : Calories 147.7 calories, Carbohydrate 23.7 g, Cholesterol 25.7 mg, Fat 5.6 g, Fiber 0.7 g, Protein 1.5 g, SaturatedFat 3.8 g, Sodium 91.1 mg, Sugar 15.4 g

COCONUT CORNFLAKE MACAROONS RECIPE:



Coconut Cornflake Macaroons Recipe: image

Provided by What's Cooking America

Categories     Dessert

Time 30m

Number Of Ingredients 7

2 egg (whites, room temperature)
1/8 teaspoon cream of tartar
1 cup powdered sugar ((confectioners' sugar))
1 cup coconut, (shredded)
2 cups Corn Flakes Cereal
1/2 teaspoon salt
1 teaspoon pure vanilla extract

Steps:

  • Preheat oven to 325 degrees F. Heavily grease cookie sheets or use parchment paper or the non-stick liners. Adjust oven racks to upper and lower-middle positions.
  • In a large bowl, beat egg whites and cream of tartar until stiff peaks form (properly whipped meringue is glossy and smooth, and the consistency of shaving cream). Carefully fold in powdered sugar, shredded coconut, cornflakes cereal, salt, and vanilla extract.
  • Drop by small teaspoonfuls onto prepared cookie sheets, about 2 inches apart.
  • Bake 12 to 15 minutes or until light brown. Remove from oven, remove from baking sheets, and let cookies cool on wire racks.

GRANDMA'S CORN FLAKE COCONUT MACAROONS



Grandma's Corn Flake Coconut Macaroons image

A fast and easy recipe that is great for mailing to friends and family, festively snowy white, and very tasty with a pleasantly crunchy and chewy texture. This recipe originally comes from my great-grandmother and has been handed down through four generations. My Grandma Sally makes these almost every year for Christmas and it is one of my favorite Christmas cookie recipes. The cookies will be chewy-crunchy when finished cooling, not gooey.

Provided by AMYHAWK

Categories     Desserts     Cookies     Macaroon Recipes

Time 45m

Yield 30

Number Of Ingredients 6

1 egg white
½ cup white sugar
¼ teaspoon salt
½ teaspoon vanilla extract
½ cup shredded coconut
1 cup cornflakes cereal

Steps:

  • Preheat oven to 300 degrees F (150 degrees C).
  • Grease a baking sheet.
  • Beat egg white in a bowl with an electric hand-mixer until stiff peaks form.
  • Gradually beat sugar, 1 tablespoon at a time, into egg whites until fully incorporated. Stir salt and vanilla extract into egg whites until thoroughly mixed.
  • Fold coconut and corn flakes into the mixture.
  • Drop coconut mixture by the teaspoon onto the prepared baking sheet.
  • Bake cookies in the preheated oven until lightly crisp, 20 minutes.
  • Transfer cookies to wire rack to cool, at least 15 minutes.

Nutrition Facts : Calories 22.6 calories, Carbohydrate 4.8 g, Fat 0.4 g, Fiber 0.1 g, Protein 0.2 g, SaturatedFat 0.3 g, Sodium 31.5 mg, Sugar 3.9 g

COCONUT MACAROONS



Coconut Macaroons image

Provided by Ina Garten

Categories     dessert

Time 35m

Yield 20 to 22 cookies

Number Of Ingredients 5

14 ounces sweetened shredded coconut
14 ounces sweetened condensed milk
1 teaspoon pure vanilla extract
2 extra-large egg whites, at room temperature
1/4 teaspoon kosher salt

Steps:

  • Preheat the oven to 325 degrees F. Combine the coconut, condensed milk, and vanilla in a large bowl. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture. Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop, or 2 teaspoons. Bake for 25 to 30 minutes, until golden brown. Cool and serve.

CORNFLAKE MACAROONS



Cornflake Macaroons image

Provided by Food Network

Categories     dessert

Time 50m

Yield 36 cookies

Number Of Ingredients 8

4 egg whites
Pinch salt
Pinch cream of tartar
1 cup sugar
1 teaspoon vanilla extract
1 cup pecan pieces, toasted
1 cup unsweetened coconut flakes, toasted
1 cup tightly packed corn flakes

Steps:

  • Set a rack in the middle and top third of the oven and preheat to 325 degrees F. In a completely clean, dry mixing bowl, with an electric mixer, whisk the egg whites, salt, and cream of tartar until very foamy and almost creamy. With the mixer still running, sprinkle in the sugar. Continue to whisk on high speed until fluffy, thick, and shiny. Whisk in the vanilla. Fold in the pecans, coconut, and corn flakes.
  • Drop walnut-size balls of batter onto nonstick or parchment-lined cookie sheets at 2-inch intervals. Bake for 15 minutes, turning the pans once, front to back, for even baking until lightly tanned and set on the surface. Set the cookie sheets on a rack to cool.

BASIC COCONUT MACAROONS



Basic Coconut Macaroons image

Provided by Food Network Kitchen

Time 40m

Yield about 30 macaroons

Number Of Ingredients 5

3 large egg whites
1/2 cup sugar
1/8 teaspoon salt
1/2 teaspoon vanilla extract
1 14-ounce package sweetened shredded coconut

Steps:

  • Preheat the oven to 325 degrees F and line a baking sheet with parchment paper. Whisk the egg whites, sugar, salt and vanilla in a large bowl until combined; fold in the coconut.
  • Scoop heaping tablespoonfuls of the coconut mixture about 1 inch apart onto the baking sheet. Use your fingers to form into pyramids. Bake until golden brown around the edges, 20 to 25 minutes. Let cool 10 minutes on the baking sheet, then transfer to a rack to cool completely.

LIGHT AND FLUFFY COCONUT MACAROONS



Light and Fluffy Coconut Macaroons image

A great recipe that makes light and fluffy coconut macaroons.

Provided by MMS

Categories     Desserts     Cookies     Macaroon Recipes

Time 35m

Yield 18

Number Of Ingredients 6

2 egg whites
½ teaspoon almond extract
1 (7 ounce) package shredded coconut
⅓ cup white sugar
3 tablespoons all-purpose flour
⅛ teaspoon salt

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Grease two baking sheets.
  • Whisk egg whites in a bowl until frothy; stir in almond extract.
  • Combine coconut, sugar, flour, and salt in a large bowl.
  • Lightly stir egg white mixture into coconut mixture to form a batter.
  • Scoop batter by the tablespoon and drop onto prepared baking sheet.
  • Bake cookies in the preheated oven until edges start to brown, about 20 minutes.
  • Transfer cookies to wire racks to cool.

Nutrition Facts : Calories 70.8 calories, Carbohydrate 10.4 g, Fat 3.1 g, Fiber 1.1 g, Protein 0.9 g, SaturatedFat 2.9 g, Sodium 53.4 mg, Sugar 7.7 g

PERFECT COCONUT MACAROONS



Perfect Coconut Macaroons image

After falling in love with a local bakery's coconut macaroon, I attempted to create a duplicate version at home. This is what I came up with.

Provided by circoit

Categories     Desserts     Cookies     Macaroon Recipes

Time 1h20m

Yield 18

Number Of Ingredients 8

1 (14 ounce) package sweetened, flaked coconut
⅓ cup white sugar
1 tablespoon all-purpose flour
½ teaspoon vanilla extract
½ teaspoon almond extract
1 pinch salt
3 egg whites, room temperature
8 ounces semisweet chocolate chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Line a baking sheet with parchment paper.
  • Blend coconut, sugar, flour, vanilla extract, almond extract, and salt in a food processor until combined, about 30 seconds.
  • Beat egg whites in a bowl until soft peaks form.
  • Fold coconut mixture into egg whites until just combined.
  • Wet your hands. Roll spoonfuls of coconut mixture between palms to golf ball-size cookies; arrange on the prepared baking sheet.
  • Bake cookies in the preheated oven until coconut is slightly golden and toasted, about 15 minutes. Transfer to a wire rack to cool, 30 minutes.
  • Line baking sheet with new piece of parchment paper.
  • Melt chocolate chips in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
  • Dip half of each cookie in the chocolate and place on the prepared baking sheet. Place in refrigerator until chocolate is set, about 15 minutes.

Nutrition Facts : Calories 178.2 calories, Carbohydrate 23.2 g, Fat 9.8 g, Fiber 2.9 g, Protein 1.9 g, SaturatedFat 8 g, Sodium 72.7 mg, Sugar 18.5 g

COCONUT MACAROONS IV



Coconut Macaroons IV image

This is a recipe my aunt made in the 30's. A meringue cookie with coconut and cornflake cereal. I could never eat enough of them.

Provided by Kathie

Categories     Desserts     Cookies     Meringue Cookies

Time 33m

Yield 30

Number Of Ingredients 4

2 egg whites
1 cup white sugar
1 cup flaked coconut,
2 cups cornflakes cereal, crushed

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  • In a large glass or metal bowl, whip egg whites to stiff peaks. Stir in white sugar. Fold in coconut and cornflakes. Drop by teaspoonfuls onto the prepared cookie sheets.
  • Bake for 18 minutes in the preheated oven, or until coconut is golden.

Nutrition Facts : Calories 54.1 calories, Carbohydrate 9 g, Fat 2 g, Fiber 0.6 g, Protein 0.6 g, SaturatedFat 1.8 g, Sodium 18.3 mg, Sugar 7.1 g

CORN FLAKE MACAROONS



Corn Flake Macaroons image

This recipe originally comes from a 1950's issue of Family Circle. They are delightfully tasty, crunchy little morsels I'm sure you will enjoy and so very easy to make. I have been making them on and off for my family since the early 1960's. I hope you will enjoy them as much as we do.

Provided by LtlPhyl 2

Categories     Drop Cookies

Time 27m

Yield 12 macaroons

Number Of Ingredients 8

1 egg white
1/2 cup sugar
1/4 teaspoon almond extract
1/4 teaspoon vanilla extract
1 pinch salt
1/2 cup shredded coconut
1 cup corn flakes
1/4 cup nuts, chopped (optional)

Steps:

  • Preheat oven to 350 degrees.
  • Line cookie sheet with parchment.
  • In bowl of mixer, beat egg white, salt and vanilla and almond extract until foamy.
  • Add sugar slowly and continue beating until mixture is thick and glossy.
  • Stir/fold in coconut and cornflakes carefully.
  • Drop by rounded teaspoonfuls onto cookie sheet and bake for 12 minutes or until lightly browned.

COCONUT/CORN FLAKE MACAROONS



Coconut/Corn Flake Macaroons image

I love coconut but also love how the corn flakes make these chewy. I altered a recipe I have by adding the corn flakes and cutting down on the coconut. These are very easy and fast to make.

Provided by DeeDee

Categories     Dessert

Time 25m

Yield 36 Macaroons

Number Of Ingredients 4

1 (300 ml) can sweetened condensed milk
1 teaspoon vanilla
2 1/2 cups coconut
2 cups corn flakes

Steps:

  • Combine Condensed Milk and Vanilla.
  • Add Coconut and Corn Flakes.
  • Mix until well combined.
  • Drop by teaspoons on a cookie sheet lined with parchment paper. Or spray a cookie sheet with cooking spray.
  • Bake at 325 for 10 minutes or until golden.

COCONUT-CEREAL MACAROONS



Coconut-Cereal Macaroons image

Provided by Food Network Kitchen

Categories     dessert

Time 1h30m

Yield About 20 macaroons

Number Of Ingredients 10

Cooking spray
3 large egg whites
1/2 cup sugar
1 teaspoon pure vanilla extract
1/4 teaspoon salt
2 cups sweetened shredded coconut
2 cups cornflakes
4 ounces milk chocolate, finely chopped
1 tablespoon coconut oil
Silver nonpareils, for decorating

Steps:

  • Preheat the oven to 325 degrees F. Coat a baking sheet with cooking spray. Whisk the egg whites, sugar, vanilla and salt in a large bowl until frothy. Fold in the coconut and cornflakes until combined. Scoop heaping tablespoonfuls of the coconut mixture, packing it tightly with your fingers, and arrange 1 to 2 inches apart on the prepared pan. Form each into a pyramid shape.
  • Bake until the macaroons are slightly firm and golden brown, 25 to 35 minutes. Let cool completely on the pan.
  • Meanwhile, combine the chocolate and coconut oil in a small microwave-safe bowl. Microwave until melted, about 2 minutes, stirring halfway through. Let cool slightly.
  • Dip the bottoms of the macaroons in the chocolate, letting the excess drip back into the bowl. Sprinkle the chocolate with nonpareils. Transfer the macaroons to a large plate or baking sheet and refrigerate until the chocolate is set, at least 30 minutes.

MACAROONS MADE WITH FRESH COCONUT



Macaroons Made With Fresh Coconut image

This simple recipe makes soft, not too sweet, delicious macaroons that are very easy to eat. The ingredients are all extra healthy too, incredible!

Provided by Ancel

Categories     Drop Cookies

Time 32m

Yield 12 macaroons, 12 serving(s)

Number Of Ingredients 6

1 1/2 cups freshly grated coconut, from the shell
1/3 cup soft brown sugar
2 tablespoons wholewheat flour
1 pinch salt
2 egg whites
1/2 teaspoon vanilla extract

Steps:

  • Mix the freshly grated coconut, sugar, flour and salt together.
  • Mix egg whites with vanilla - no need to beat, and add.
  • Drop heaped teaspoons of mix onto non stick pan.
  • Bake at 325 degrees for 22 - 24 minutes or until lightly browned.
  • Makes 9 - 12 macaroons.

Nutrition Facts : Calories 101.3, Fat 6.9, SaturatedFat 6.1, Sodium 28.4, Carbohydrate 9.5, Fiber 1.8, Sugar 6.7, Protein 1.5

Tips:

  • Use fresh coconut: Fresh coconut adds a delicious, tropical flavor to the macaroons. If you don't have fresh coconut on hand, you can use unsweetened shredded coconut, but the flavor will not be as pronounced.
  • Toast the coconut flakes: Toasting the coconut flakes will bring out their flavor and make them more golden brown. You can toast the coconut flakes in a preheated oven at 350 degrees Fahrenheit for about 5 minutes, stirring occasionally.
  • Use a good quality maple syrup: Maple syrup is the key ingredient in these macaroons, so it's important to use a good quality syrup. Look for a syrup that is dark and amber in color and has a strong maple flavor.
  • Don't overmix the batter: Overmixing the batter will make the macaroons tough. Mix the batter just until the ingredients are combined.
  • Bake the macaroons until they are golden brown: The macaroons should be baked until they are golden brown on the bottom and the tops are set. This will take about 15-20 minutes.

Conclusion:

Coconut corn flake macaroons are a delicious and easy-to-make treat. They are perfect for a party or potluck, or to enjoy as a snack. With their chewy texture and sweet coconut flavor, these macaroons are sure to be a hit!

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