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Prep Time: 15 Minutes Cook Time: 12 Minutes |
Ready In: 27 Minutes Servings: 8 |
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This recipe originally comes from a 1950's issue of Family Circle. They are delightfully tasty, crunchy little morsels I'm sure you will enjoy and so very easy to make. I have been making them on and off for my family since the early 1960's. I hope you will enjoy them as much as we do. Ingredients:
1 egg white |
1/2 cup sugar |
1/4 teaspoon almond extract |
1/4 teaspoon vanilla extract |
1 pinch salt |
1/2 cup shredded coconut |
1 cup corn flakes |
1/4 cup nuts, chopped (optional) |
Directions:
1. Preheat oven to 350 degrees.
2. Line cookie sheet with parchment.
3. In bowl of mixer, beat egg white, salt and vanilla and almond extract until foamy.
4. Add sugar slowly and continue beating until mixture is thick and glossy.
5. Stir/fold in coconut and cornflakes carefully.
6. Drop by rounded teaspoonfuls onto cookie sheet and bake for 12 minutes or until lightly browned.
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