Grandma Dorthy's Cornflake Coconut Macaroons

​These cookies are a wonderful twist on coconut macaroons from the prized recipes of my Grandma Dorthy.

They do use coconut like traditional macaroons, but have a surprising crunchy corn cereal bite as well as toasty pecan nuttiness all held together with protein loaded egg whites and caramel like coconut sugar.  Super yummy.

My thought on the additional of cornflakes to this recipe is that many of my Grandma's recipes were from the depression era.  I'm thinking cornflakes were far less expensive than coconut, so were added to fill in the gaps, so to speak, when 3 cups of shredded coconut may have been unaffordable.  Not a researched fact, but just an observation on my behalf.

SILKEN EGG WHITES BEATEN WITH COCONUT SUGAR

I always get excited to share a generational recipe.  I've made a few changes to Grandma's version, but I'm sure she'd be ok with it (simply because she loved her Grandkids so much ;-)

I LOVE HAVING THIS BOOK THAT REPRESENTS MY GRANDPARENT'S RECIPES. THE STAINS & COLORING JUST SHOW YOU IT'S BEEN LOVED ON

SUPER SIMPLE INGREDIENTS

In place the full cup of white sugar in the original recipe, I've subbed in 1/3 cup of coconut sugar which means you have to spend a bit more time beating the egg white/sugar mixture, but also meaning you get a deeper flavor that it not just sweet, but a bit caramel like as well.

EVERYTHING MIXED & READY FOR MY BAKING SHEETS

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I've replaced the sweetened shredded coconut with organic unsweetened coconut, ensuring this recipe is far less sugary than its predecessor.  The finished nugget of crunchy deliciousness is still definitely sweet enough without a sugar overload.

LET THE BAKING BEGIN

Protein loaded egg whites and healthy fat containing pecans add to the heft in these cookies and whether or not you decide to add the optional drizzle of chocolate at the end, they are a unique surprise to cookie world that your family will love.

BAKED, GOLDEN & READY FOR THEIR CHOCOLATE ADORNMENT

I truly hope you enjoy this recipe from my family to yours,  Leave a photo or comment and let me know how you made these your own.

You'll love having a KitchenAid stand mixer in your arsenal.

Baking Sheets are essential.

Parchment Paper makes for easy clean up.

Using a cookie or ice cream scoop ensures even sized cookies.

​Grandma Dorthy's Cornflake Coconut Macaroons
(Makes about 18 cookies)


2 egg whites. Stiffly beaten.   Keep the yolks & use for my 3 ingredient Zabaglione dessert sauce,
1/2 teaspoon cream of tartar (optional). I use if it's humid & eggs whites are not wanting to fluff up
1/3 cup coconut sugar
1/2 teaspoon vanilla
2 cups corn flakes
1 cup shredded coconut, unsweetened
1/2 cup chopped pecans

*Optional 1/4 to 1/2 cup dark chocolate chips if you want to dunk or drizzle the finished cookies with chocolate


You'll need:
Electric hand or stand mixer
Baking sheet
Parchment paper (preferred, but not necessary
Ice cream/cookie scoop (for even sized cookies)


Preheat oven to 350 degrees


Line a baking sheet with parchment paper or grease slightly if not using parchment paper.


Beat egg white until stiff peaks form, adding the cream of tartar if needed to help the whites stay fluffy.


Add vanilla.  Very gradually beat in the coconut sugar, small amounts at a time.  Mixture may deflate slightly but should at minimum be a soft peak consistency.


Gently stir in corn flakes, shredded coconut and pecans.


I use an ice cream scoop to get even sized cookies.  Place mounds of cookie batter onto the parchment.  You'll get 9 per sheet.


Bake at 350 for 15 minutes or until set and slightly golden.


*If drizzling with chocolate, let cookies cook completely first.  Melt the chocolate in 30 second increments in your microwave, stirring after each round until totally melted.
You can either dunk half of the cookie in the melted chocolate or drizzle a bit of the melted chocolate artistically over the top then let completely harden before serving.