Old-Fashioned Kellogg's Corn Flake Macaroons
Adapted from the original Kellogg's Kellogg's Corn Flakes packaging. Back of the Bag is not affiliated with Kellogg's.
"The crunchy, golden-sweet classic"
The Story
Appearing on Corn Flakes boxes as early as the 1940s, this recipe was a clever marketing strategy to transform a breakfast cereal into a pantry staple for baking. By using crushed flakes to provide structure, it offered a simpler, more affordable alternative to traditional flour-based cookies during the mid-century era.
Ingredients
- 2 egg whites
- 1/2 cup sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 cups Kellogg's Corn Flakes, crushed
- 1 cup flaked coconut
- 1/2 cup chopped walnuts
Directions
- 1
Preheat oven to 350°F and grease cookie sheets.
- 2
In a large bowl, beat egg whites with salt until stiff peaks form.
- 3
Gradually add sugar, beating constantly until stiff and glossy.
- 4
Fold in vanilla extract.
- 5
Gently fold in the crushed Corn Flakes, coconut, and chopped walnuts by hand until evenly coated.
- 6
Drop by rounded teaspoonfuls onto the prepared cookie sheets.
- 7
Bake for about 15 to 18 minutes or until lightly browned.
- 8
Remove immediately from cookie sheets and cool on wire racks.