Having found my Grand Mother’s recipe book from mid last century, the first thing we tried out was these Macaroons! They were just amazing – the crisp exterior and the soft interior, what a perfect balance. What we loved was the simplicity of the recipe and the availability of the ingredients. Enjoy these delicious small wonders.
Prep Time: 10 min
Bake Time: 12-15 min
Makes: 10-15 Macaroons (depending on size)
Dry Shredded Coconut – 1/2 cup
Chopped Walnuts – 1/2 cup
Crushed Cornflakes – 1/2 cup
Sugar – 1/2 cup
Egg White of 1 Large Egg
1. Pre-heat oven to 350 degrees F (approx 180 degrees C)
2. Separate the White from the Yolk (yellow) of a large Egg.
3. Place the White in a bowl.
4. Beat the White for about 30 seconds with an electric mixer till the whites get frothy.
5. Add in the Sugar and beat again till the Sugar incorporates into the White.
6. Fold in the balance of the ingredients – Walnuts, Cornflakes and Coconut.
7. Mix in till incorporated well. Do not over mix.
8. Line a baking tray with parchment paper. Or else lightly oil or butter the tray.
9. Spoon the batter into desired size mounds (do not flatten) and spread on the baking tray.
10. Place the tray in the center of the oven and bake for 12-14 minutes, depending on the size of the Macaroons.
11. Once baked,allow them to rest for 3-5 min and transfer to a cooling rack and allow them to cool for another 10-15 min.
12. Enjoy them or store them in an air-tight container.
48 thoughts on “Macaroons (with Walnuts and Cornflakes)”
wonderful recipe…tried it and it came out amazing.could you please tell me what is the shelf life of these macaroons? does it stay good for a week like homemade cookies if we store it in a airtight container? i intend to not keep it in the fridge as i am planning to take them for a trip.please kindly reply ASAP..
Hi Hetal and Anuja,
Can you suggest something instead of nuts due to allergies.
Please be respectful when posting comments. All rude and inappropriate comments will be removed.
I will be making macaroons for the Mandir and cannot use eggs, is there a replacement for eggs?
Please let me know at your earliest convenience!
Unfortunately, the main binding ingredient in macaroons is egg. Someone had mentioned using condensed milk but it will not give you the light and airy texture of egg. If you would like another suggestion, try making the Coconut Burfi…it is super simple and tastes delicious! Here is the link: https://188.8.131.52/desserts/coconut-burfi.html
Tried out this recipe today and turned out great! I used Honey Buches of Oats with Almonds cereal instead of Cornflakes and it’s yummy! Keep up the good work ladies !!!
That’s a great substitution! I LOVE Honey Bunches! 🙂
Can I use corn flakes(the ones used to make chivda)? if yes should I fry then or use it raw?
Yes, you can use the same corn flakes as for chivda. You do not have to cook them…use them as is, they are already cooked.
I have a question..corn flakes means can i use cereal corn flakes or else other ones ?
Yes, the Corn Flakes cereal is what we used.
I do not have electric mixer. Can I get the same result with the manual one? If not, what would be the substitute?
Egg whites can be whisked by hand – but be warned it is very hard work and takes some time to get them to the required stiffness!! It’s easier to invest in an electric handwhisk, these days you can get mini-versions if you’re short of space, in the UK they cost Â£15 or so (less than $20) so I presume it would be the same in the US?
Can I replace egg with banana as we are Jains
Someone suggested using condensed milk, but not baking them. Please see the comments.
You girls are too good. I watched all your reciepes..
I have one reciepe for pickle(fenugreek seeds and mango).
Can you please tell me wher I can send to you, so if you like you can share it.
Thanks a lot..
You can send it to email@example.com and/or firstname.lastname@example.org.
Hi hetal and anuja,
You ladies do fantastic job… I liked all your recipes..
I have one reciepe of pickle for methi(fenugreek seeds),mango and Chana …
If I want to share with you where can I send it to you?
Lovely recipe Hetal and Anuja 🙂 girls I really miss your bloopers video. Been quite a while !
Yes, it has been a while…will have to go and search for some 🙂
Can you give me some suggestions on whipping the egg. When i whip the egg the dont foam up light and airy like your does. Its still looks watery with little bubbles on them. I use the electric whipper. let me know where im going wrong.
Sounds like there might be a bit of grease lurking around, the bowl and whisk must both be spotless and even the smallest drop of yolk will prevent egg whites from gaining volume.
Is it ok to use brown sugar instead of regular domino sugar? Please let me know girls!
Though we have not tried it, it seems like it would work.
I appreciate your efforts to bring different dishes to us!
I was amazed to see Anuja’s grandmother’s cookbook from 1956.. who used to do that in that ‘Zamana’?
I wonder they knew what cornflakes were! also thinking about ovens in Indian kitchen! Can you share what and how she used to make macaroons?
Just curious to find how things used to work as I have never heard anything from my grandma. Thanks
Hi Hetal and Anuja,
Wonderful receipes, i hace tried lots of them from your site and never dissapointed. Always happy 🙂 can we substitute oats for cornflakes?
Though oats would probably work, they will not give you the crispy texture that corn flakes will.
I have a question regarding the ingredient list, it says dry shredded coconut the first ingredient and then again third one it says crushed coconut.What does this mean??am confused..please reply.
That was a typo…it should have said “Crushed Corn Flakes” not coconut.
Hi Aunties, again how r u?
Really I’m SriLankan & new in the cooking. So, pls, let me know about your cup measurement. 1cup is 200ml or 240ml? And can I make this in the Microvawe?
*I have another question about one food. Can I ask here? Pleas reply.
One standard US cup measures 8 fluid ounces, which is approx 240 ml.
Thanks a lot Hetal Aunty. I’m very happy to see your reply. I think you are very busy mom, that is why answers were not given for my other questions. But, NO PROBLEM.
*I’m SORRY for disturb you.
Hi Ladies, can you use Aquafaba in place of eggs. If so does it need to be whipped first, or can you use the juice.
The rule of thumb is – the the recipe calls for whipping the eggs, then add in whipped aquafaba, else regular. A lot of time, the eggs are used for making a dish light and fluffy, hence they are whipped. In this case, you will have to whip the Aquafaba and use it just as you’d use the egg.
Can I use frozen coconut instead of the dry shredded?
There is too much moisture in fresh or frozen coconut. What you can do is – you can dry roast the coconut and then add to the recipe. We have not tried it but think it should work.
Hello Hethal & Anuja….
Just a quick quest. that is there any substitute for egg in this recipe?. As we are vegetarian so if there is any option then plz let me know.
Here is what someone suggested:
“i think if youï»¿ just bind it with a little condensed milk or melted white choc you wont even have to bake them”
We have not tried it but it sounds like it should work and definitely sounds delicious!
Thanks anuja….I’ll definitely try this and will share that how it came out….
Sounds like a yummy egg substitute, but may not be as light as a baked meringue? I’m definitely going to try this with frosted flakes and leave the sugar out of the beaten egg whites.
Do let us know how you preserve the book Anuja?
thanks i was about to ask same question…:)
Hello ladies….thanks for the wonderful recipe my husband is sure gonna love this….but I guess the cornflakes is missing from the ingredient list…typo error I believe.
Thanks Hema for catching that…its been fixed 🙂
Great recipe. Once you make the balls for baking, you can roll the balls in sweetened flaked coconut and bake according to the direction. Once it comes out of the oven, add Hershey Kisses in the center while the macaroons are still warm.
This is a great recipe!