Coconut Corn Flake Kisses

Are you guys ready? Ready to have your mind’s blown with this crazy recipe??

I’m not joking. This is like a French Macaroon, meets an American coconut macaroon, meets rice crispy treats (just made with corn flakes). Your brain and tastebuds are about to go… BOOM.

Grams was the queen of baked goods. Cooking in general. But man, every time we came to visit, grams was always sure to make your favorite meal and dessert. There were always cookies, pie, cakes, you name it… it was there. She loved experimenting in the kitchen and her desserts were no exception. I couldn’t even tell you how many different types of grandma cookies I’ve tried over the years. This recipe is one of my kitchen experiments. I’ve never seen anything like it, so what the heck?! Figured we’d give it a try.

This is actually perfect for kids. It’s a fun interactive recipe and it kind of like a healthier version of rice crispy treats. You know pretty much everything that is going in it. You could use any cereal for this and make it gluten free too!

Now again, I have used a recipe from gram’s mother’s cookbook. This recipe is originally from a Mrs. S. F. Henderson of Apollo, Pa. And yes… I know it’s spelled Cocoanut in this book but know that’s the old fashioned way of spelling coconut. This is the same with a ‘moderate oven.’ This is an old school terms for an oven at 350°-375°. So without further ado, I give you this unique 70+ year old recipe!

Cornflake Coconut Kisses

2 eggs whites, beaten very stiff (stiff peaks)
1 cup sugar
2 cups of “Kellogs Corn Flakes”
1 cup of unsweetened shredded coconut (found it very cheap in the bulk bins at Wegmans)
1 tsp vanilla

Preheat oven to 350°. Separate eggs. Beat egg whites to stiff peaks. Whip in one cup of sugar. Carefully fold in corn flakes, coconut and vanilla. Make sure that everything is combined and coated well. This is a very ‘loose batter.’ Don’t worry. Trust me, as long as everything is coated, this will cook.. puff up and stay together. Once everything is combined, drop balls of about 1-2T of the mixture onto parchment paper. Make sure to space out drops evenly. Bake in the oven for 12-15 minutes until golden brown. Let cool and enjoy this craziness 🙂

Ever wonder what it looks like when we’re shooting? Here’s a bird’s eye view. Anyone who tells me their space is small hasn’t seen where I shoot. Especially when the hubs is 6’5″ and sitting on the floor lol. He’s doing such a good job hand modeling though, isn’t he?