Cornflake Macaroons with Chocolate Drizzle
The Vintage Baker: More Than 50 Recipes from Butterscotch Pecan Curls to Sour Cream Jumbles
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.
- 3 egg whites
- 1/2 cup granulated sugar
- 1 1/2 teaspoons pure vanilla extract
- 1/2 teaspoons table salt
- 2 1/2 cups cornflakes
- 1 1/2 cups sweetened shredded coconut
- flaky sea salt for sprinkling
- 2 ounces semisweet chocolate, melted
1In a large bowl, whisk the egg whites until frothy. Add the sugar, vanilla, and salt and continue whisking until thoroughly combined and thickened. Fold the cornflakes and coconut into the egg whites using a rubber spatula. Once combined, and using your hands, crush the cornflakes in the bowl, mixing all of the ingredients together, until the mixture stays together when you squeeze it in your hand. Refrigerate for at least 2 hours or up to 3 days, covering the bowl with plastic wrap. The mixture will be much easier to scoop once it has been refrigerated.
2Preheat the oven to 325°F. Line a rimmed baking sheet with parchment paper.
3Scoop 1 to 1 1/2 tablespoons of dough with a small cookie scoop or measuring spoon, making sure to really pack the batter into the scoop/spoon. Place on the prepared pan and bake for 23 to 25 minutes, until nicely browned. Sprinkle with the sea salt and let cool. Place the melted chocolate in a zippered plastic bag, cut a very tiny hole in one corner of the bag, and drizzle the chocolate over the cookies. Let the chocolate harden before serving.
4The macaroons will keep in an airtight container on the counter for up to 3 days, but they get less crunchy with each day.
From The Vintage Baker by Jessie Sheehan, photographs by Alice Gao (Chronicle Books, 2018).
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