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August 8, 2011
Chocolate Chip Macaroons
Cookies For All Occasions
Prep time:
20 minutesCooking time:
10 minutes“There's no need to run to the store and spend extra on a box of cornflakes. Use one of the flaked breakfast cereals you already have on hand, such as wheat or rice flakes, in this recipe.”
Ingredients
Serves 36
- 2 egg whites
- 1 cup sugar
- 1/4 teaspoon salt
- 1/2 teaspoon almond extract
- 1 1/2 cups cornflakes
- 1 cup coconut
- 3/4 cup miniature chocolate chips
- 1/2 cup chopped pecans
Directions
1
Preheat oven to 375°F. Beat egg whites with an electric mixer set at high speed in a large bowl until soft peaks form, about 2 minutes.
2
Gradually add sugar to egg whites, beating continually, until stiff peaks form. Beat salt and almond extract into egg mixture. Line 2 baking sheets with waxed paper.
3
Add cornflakes to bowl; stir. Add coconut, chocolate chips and pecans; mix gently. Drop by heaping tablespoonfuls onto prepared baking sheets.
4
Bake macaroons until golden brown, about 10 minutes. Place on wire rack; let stand for 2 minutes. Remove macaroons to wire rack to cool completely. Store in an airtight container.
Variations(0)
Reviews(0)
Cookin' xpress!
Cookin' xpress!
Make sure the mixing bowl and beaters are clean before you beat the egg whites. Even a drop of oil will keep the egg whites from reaching their fullest volume in step 1.
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This salad was my father's favorite as a child, and it's easy to see why.
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