Monday, December 20, 2010
Cookie Recipe #352 - Peppermint Corn Flake Macaroons
This is a chewy cookie with the crunchiness of crushed candy canes. It is a simple recipe to whip up and bake. You may omit the crushed candy canes and use cut-up maraschino cherries instead (top with a cherry half).
Ingredients: 4 egg whites, 1 teaspoon vanilla, 1/4 teaspoon cream of tartar, 1 1/3 cups granulated sugar, 1 cup chopped pecans, 1 cup shredded coconut, 3 cups corn flakes cereal, 3/4-1 cup crushed peppermint candies (or candy canes).
Instructions: Preheat oven to 325 degrees. Lightly grease 2 baking sheets or line with parchment paper; set aside. In a large mixing bowl, beat egg whites until foamy. Stir in vanilla and cream of tartar. Gradually add sugar, beating until stiff and glossy. Fold in pecans, coconut, corn flakes and 1/2 cup of the crushed peppermint candy. Drop mixture by rounded tablespoons onto prepared baking sheets about 2 inches apart. Sprinkle tops with some of the remaining crushed peppermint candy.
Bake in preheated 325 degree oven about 15 minutes or until lightly browned. Transfer immediately to wire racks to cool completely.
Makes about 3 dozen cookies.
"Treasury of Holiday Cookies", Publications International Ltd., Lincolnwood, IL, 1994.