Corn Flake Macaroons
A recipe from the Sneaky Kitchen

Preheat oven to 325 F.

4 egg whites
1/4 teaspoon cream of tartar
1 teaspoon vanilla
1 1/3 cup sugar
1 cup chopped pecans
1 cup shredded coconut
3 cups corn flakes

Beat egg whites in a lg. mixing bowl until foamy. Gently stir in cream of tartar & vanilla. Add sugar little by little, beating until egg whites are shiny & stiff. Fold in chopped pecans, shredded or flaked coconut & corn flakes.

Drop by well-rounded teaspoonfuls onto a well-greased baking or cookie sheet. Make sure they are not touching. Bake for 20 min. or until slightly browned. Immediately remove from the pan. Cool on a wire rack. Makes about 3 dozen macaroons.