We love using cereal in inventive ways, so we’re obviously fans of crunchy cornflake macaroons. The toasty cornflakes add a little extra something special to the classic shredded coconut and egg white formula, and these are just as easy to make as plain old (and still-delicious) coconut macaroons. Jessie Sheehan based these off of a circa-1945 recipe from “55 Recipes for Hershey’s Syrup”—but added salt to the batter, which really makes the flavors pop, and drizzled melted chocolate over the cookies instead of folding it into the batter, so it really shines.
For another retro-inspired cookie, see her Butterscotch Potato Chip Cookies recipe, and for a more modern take on another classic, get Nik Sharma’s Spicy Chocolate Chip Hazelnut Cookies. No matter what you choose to make, our Guide to Essential Baking Tools will help you get equipped for your best baking yet.
The classic KitchenAid mixer makes quick work of any baking project, and it's available in an array of sizes and colors so you'll be sure to find the perfect fit for your kitchen.See It ›
From The Vintage Baker by Jessie Sheehan, photographs by Alice Gao (Chronicle Books, 2018).
by Chowhound Editors | Want to make the best...