Follow these steps for perfect results
egg white
sugar
divided
cornflakes
shredded coconut
almond extract
vanilla extract
salt
Preheat oven to 350°F (175°C).
Beat egg white until frothy.
Gradually add 2 tablespoons of sugar and continue beating until stiff peaks form.
In a separate bowl, combine the remaining sugar, cornflakes, shredded coconut, almond extract, vanilla extract, and salt.
Gently fold the egg white mixture into the cornflake mixture.
Drop by rounded teaspoonfuls onto a baking sheet.
Bake for 10 minutes, or until lightly browned.
Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Expert advice for the best results
Store in an airtight container to maintain crispness.
Use a cookie scoop for uniform size.
For a richer flavor, toast the coconut before adding it to the mixture.
Everything you need to know before you start
5 minutes
Can be made a day ahead and stored in an airtight container.
Arrange neatly on a plate or in a decorative box.
Serve with a glass of milk or hot coffee.
Offer as part of a dessert platter.
The bitterness of the coffee complements the sweetness of the macaroon.
A classic pairing.
Discover the story behind this recipe
Commonly made for bake sales and potlucks.
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