Corn Flake Macaroons

These old-fashioned macaroons swap the usual coconut for corn flakes and grated peanuts, creating a cookie that’s crunchy on the outside and chewy in the center. The almond extract gives them a subtle, fragrant sweetness that’s more interesting than vanilla alone.

There’s no flour in the batter at all. The corn flakes and peanuts provide all the structure, held together with shortening, sugar, and egg. As they bake, the edges crisp up and brown while the center stays soft and slightly sticky.

Drop them by the tablespoon and give plenty of space between each one. They spread as the corn flakes relax in the heat.

Chef Tips

• Grate the peanuts finely so they blend into the batter. Large chunks will make the cookies fall apart
• Don’t crush the corn flakes before mixing. You want them mostly whole for that signature crunch
• Watch them carefully in the oven. “Until brown” happens fast with corn flakes since they’re already toasted
• Let them cool completely on the baking sheet before moving. They’re fragile when warm

Variations

• Use almonds instead of peanuts for a more traditional macaroon flavor
• Add a handful of chocolate chips to the batter before dropping
• Drizzle the cooled cookies with melted chocolate for a dressed-up version