Easy Coconut Macaroon Recipe – Walnuts & Cornflakes Delight

Last Updated on 6 months ago by Neha Deshmukh

Easy Coconut Macaroon Recipe – Walnuts & Cornflakes Delight

Hey everyone! If you’re looking for a simple, satisfyingly sweet treat that comes together quickly, you have to try these coconut macaroons. I first made these when I was craving something a little different, and honestly, they’ve become a family favorite. They’re wonderfully chewy, packed with flavor, and just… happy little cookies! Plus, they’re surprisingly easy to whip up, even if you’re not a seasoned baker. Let’s get started, shall we?

Why You’ll Love This Recipe

These aren’t your average macaroons. The addition of chopped walnuts and crushed cornflakes takes the texture to a whole new level – a delightful crunch alongside the chewy coconut. They’re perfect for a quick afternoon snack, a sweet ending to dinner, or even a little homemade gift. And the best part? They require minimal ingredients and effort!

Ingredients

Here’s what you’ll need to make these delightful treats:

• ½ cup Dry Shredded Coconut (about 50g)
• ½ cup Chopped Walnuts (about 60g)
• ½ cup Crushed Cornflakes (about 30g)
• ½ cup Sugar (about 100g)
• 1 Large Egg White

Ingredient Notes

Let’s talk ingredients for a sec! Using good quality shredded coconut really makes a difference – it should be dry and fragrant. I prefer using unsweetened shredded coconut, as it lets me control the sweetness, but you can use sweetened if you like a sweeter macaroon.

The walnuts add a lovely nutty flavor and a bit of crunch. Feel free to toast them lightly in a dry pan for an even more intense flavor! And don’t underestimate the cornflakes! They add a surprising lightness and a subtle, satisfying crunch. It’s a combination you won’t forget.

Step-By-Step Instructions

Alright, let’s bake!

1. First, preheat your oven to 350°F (180°C). You want it nice and ready to go.
2. Now, carefully separate the egg white from the yolk of a large egg. We’re only using the white for this recipe.
3. Grab your electric mixer (or a good old-fashioned whisk and some elbow grease!) and beat the egg white for about 30 seconds, until it gets nice and frothy.
4. Gradually add the sugar while continuing to beat until it’s fully incorporated and the mixture starts to look glossy.
5. Gently fold in the shredded coconut, chopped walnuts, and crushed cornflakes. Be gentle! We want to keep as much air in the egg white as possible.
6. Line a baking tray with parchment paper, or grease it lightly. This will prevent the macaroons from sticking.
7. Scoop the batter into mounds onto the prepared baking tray – about a tablespoon per macaroon. Don’t flatten them; they’ll spread a little during baking.
8. Bake in the center rack of the oven for 12-14 minutes, depending on their size. Keep an eye on them; you want them to be golden brown around the edges.
9. Let the macaroons rest on the baking tray for 3-5 minutes after baking. This helps them firm up a bit.
10. Finally, transfer them to a cooling rack for 10-15 minutes before serving. Trust me, the wait is worth it!

Expert Tips

• Don’t overmix the batter! Gentle folding is key to light and airy macaroons.
• If your egg white isn’t frothy enough, the macaroons might be flat. Make sure to beat it well.
• For extra flavor, add a pinch of cardamom or a dash of vanilla extract to the batter.

Variations

Want to switch things up? Here are a few ideas:

• Gluten-Free Adaptation: This recipe is naturally gluten-free, thanks to the cornflakes! Just double-check your cornflakes packaging to ensure they are certified gluten-free if needed.
• Spice Level – Naturally Gluten-Free & Mild: The flavor is naturally mild and comforting.
• Festival Adaptations – Christmas/Holiday Baking: These are perfect for Christmas! Add a drop of red food coloring to the batter for a festive touch, or dip the finished macaroons in melted white chocolate and sprinkle with festive sprinkles. My grandma always made these for Christmas, and it just doesn’t feel like the holidays without them.
• Vegan Adaptation – Potential Substitutions: Replacing the egg white is tricky, but you could try using aquafaba (the liquid from a can of chickpeas) as a substitute. Use about 3 tablespoons of aquafaba, whipped until stiff peaks form.

Serving Suggestions

These macaroons are delicious on their own with a cup of chai, or alongside a glass of cold milk. They also make a lovely addition to a dessert platter.

Storage Instructions

Store leftover macaroons in an airtight container at room temperature for up to 3-4 days. They tend to get a little softer over time, but they’ll still be delicious!

FAQs

What is the best way to store coconut macaroons?

An airtight container at room temperature is best! They’ll stay fresh for 3-4 days.

Can I use sweetened or unsweetened shredded coconut?

You can use either! If you use sweetened coconut, you might want to reduce the amount of sugar in the recipe slightly.

Can I substitute the walnuts with other nuts?

Absolutely! Pecans, almonds, or even pistachios would be delicious.

Why are my macaroons flat?

This usually happens if the egg white wasn’t beaten enough, or if the batter was overmixed.

How can I tell when the macaroons are perfectly baked?

They should be golden brown around the edges and slightly firm to the touch.