How B.dylan Hollis Made 1900s Cornflake Macaroons?

These cornflake macaroons are light and fluffy desserts that have the tropical flavor of coconuts and some added cereal crunch.


  • 2 Egg Whites
  • 8 Tablespoons Sugar
  • 1 Teaspoon Salt
  • 1 Teaspoon Vanilla Extract
  • 2 Cups Cornflakes Cereal
  • 1 Cup Sweetened Shredded Coconut


Preheat Oven To 300°F (150°C).

In A Large Bowl, Beat The Egg Whites With An Electric Mixer Until Stiff Peaks Form.

Gradually Add The Sugar To The Egg Whites, 1 Tablespoon At A Time, And Continue Beating Until The Mixture Is Thick And Glossy.

Stir In The Salt And Vanilla Extract.

Carefully Fold In The Cornflakes And Shredded Coconut.

Drop The Mixture By Rounded Teaspoonfuls Onto A Greased Baking Sheet.

Bake For 10-12 Minutes Or Until The Macaroons Are Lightly Browned.

Allow The Macaroons To Cool Completely On The Baking Sheet Before Serving.

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