Coconut-Cereal Macaroons

  • Yield : About 20 macaroons
  • Cook Time : 35m
  • Ready In : 30m
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  • Cooking spray
  • 3 large egg whites
  • 1/2 cup sugar
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon salt
  • 2 cups sweetened shredded coconut
  • 2 cups cornflakes
  • 4 ounces milk chocolate, finely chopped
  • 1 tablespoon coconut oil
  • Silver nonpareils, for decorating


Step 1

Preheat the oven to 325 degrees F. Coat a baking sheet with cooking spray. Whisk the egg whites, sugar, vanilla and salt in a large bowl until frothy. Fold in the coconut and cornflakes until combined. Scoop heaping tablespoonfuls of the coconut mixture, packing it tightly with your fingers, and arrange 1 to 2 inches apart on the prepared pan. Form each into a pyramid shape.

Step 2

Bake until the macaroons are slightly firm and golden brown, 25 to 35 minutes. Let cool completely on the pan.

Step 3

Meanwhile, combine the chocolate and coconut oil in a small microwave-safe bowl. Microwave until melted, about 2 minutes, stirring halfway through. Let cool slightly.

Step 4

Dip the bottoms of the macaroons in the chocolate, letting the excess drip back into the bowl. Sprinkle the chocolate with nonpareils. Transfer the macaroons to a large plate or baking sheet and refrigerate until the chocolate is set, at least 30 minutes.

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