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If you and/or your kids are going to eat sweets and treats sometimes, (sure you are!) try to make sure of at least some nutritional value and avoid an excess of fat.   One such recipe is for crunchy corn flake macaroons, originally published by Kellogg's, the corn flake and cereal people.  It has no fat except that found naturally in the pecans and coconut, and contains protein from the egg whites and nuts to somewhat offset the "sugar high" and subsequent drop that can result from eating plain sweets.   In other words, it isn't all bad and tastes good!

Corn Flake Macaroons
Cornflake Macaroons
Preheat oven to 325 F.

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

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

Drop by well-rounded teaspoonfuls onto a well-greased baking or cookie sheet.   Make sure they are not touching.  Bake for 20 minutes or until slightly browned. 

Immediately remove from the pan.  Cool on a wire rack. 

Makes about 3 dozen macaroons.

 

 

 

 

 

 

 

 

 

 

 

 

 

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