Cornflake Macaroons

No flour, no butter, no yolks. These old-school macaroons get their structure entirely from stiffly beaten egg whites folded with sugar, coconut, cornflakes, and chopped nuts. The result is a cookie that’s crispy on the outside, chewy in the center, and light as air.

Beating the egg whites until stiff and dry is the most important step. They’re the only leavening and binder here, so they need to hold firm peaks before you start folding in the sugar. Go gradually with the sugar so you don’t deflate the whites. Then fold in the coconut, cornflakes, and nuts gently. You want to keep as much air in the batter as possible.

The cornflakes add an unexpected crunch that sets these apart from standard coconut macaroons. They shatter slightly when you bite in, then give way to the chewy coconut center. Bake at a low temperature until just lightly golden. Pull them too late and they dry out; pull them on time and they stay tender inside.

Chef Tips

• Make sure your bowl and beaters are completely clean and grease-free before whipping the whites. Even a trace of fat prevents them from reaching full volume
• Drop the batter quickly onto greased sheets once mixed. The cornflakes absorb moisture fast and the batter stiffens up
• These cookies spread very little, so you can space them closer together than a typical drop cookie
• Store in an airtight container at room temperature. Humidity is the enemy of crispy macaroons

Variations

• Drizzle cooled macaroons with melted dark chocolate for a dipped finish
• Use pecans or macadamia nuts for a richer, buttery flavor
• Add a pinch of almond extract alongside the vanilla for depth