Chocolate Chip Macaroons
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 Chocolate Chip Macaroons recipe.
Makes 36 Cookies
2 egg whites
1 cup sugar
1/4 tsp salt
1/2 tsp almond extract
1 1/2 cup corn flakes
1 cup coconut
3/4 cup miniature chocolate chips
1/2 cup chopped pecans
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.
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.
Add cornflakes to bowl; stir. Add coconut, chocolate chips and pecans; mix gently. Drop by heaping tablespoonfuls onto prepared baking sheets.
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.
Chocolate Chip Macaroons tip: 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.