Serves: 5
Total Calories: 344
Yield: 3 1/2 dozen
Beat egg whites until frothy. Add salt and continue to beat until very stiff but not dry. Add 2 tablespoons sugar at a time and continue to beat. Add syrup and vanilla and blend into mixture. Lightly fold cornflakes and grated coconut into mixture. Drop by teaspoonfuls onto greased baking sheet, spaced 2–3 inches apart. Bake at 350° for 15 minutes or until lightly browned.
This Cornflake Macaroons recipe is from the Best of the Best from The Northeast Cookbook Cookbook. Download this Cookbook today.
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