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Peanut Butter Macaroons

Tummy.Tucker's picture
Ingredients
  Corn cereal 1⁄2 Ounce
  Corn flakes 1⁄2 Ounce (Ready To Eat Type)
  Quick oats/Old fashioned oats 1 Ounce, uncooked
  Oats 1 Ounce (Quick / Old Fashioned, Uncooked)
  Shredded coconut 3 1⁄3 Tablespoon (3 Tablespoon Plus 1 Teaspoon)
  Coconut 3 Tablespoon
  All purpose flour 2 Tablespoon
  Granulated sugar 2 Tablespoon
  Chunky peanut butter 2 Tablespoon
  Egg whites 2 (At Room Temperature)
  Vanilla extract 1⁄2 Teaspoon
  Salt 1⁄8 Teaspoon
Directions

GETTING READY
1) Preheat the oven to 325°F.

MAKING
2) In a medium mixing bowl, mix the corn flakes, oats, flour, coconut and sugar together.
3) With a pastry blender or 2 knives, cut in the peanut butter until the mixture is well blended.
4) In a small mixing bowl, beat the egg whites with an electric mixer at high speed until stiff.
5) Gradually beat in the vanilla extract and salt, fold into the peanut butter mixture.
6) On a non-stick baking sheet sprayed with non-stick cooking spray, drop the batter by rounded teaspoonfuls for 16 equal cookies.
7) Bake in the preheated oven for about 20 minutes, until lightly browned, remove the cookies on wire rack to cool.

SERVING
8) Serve immediately on a serving platter or store in airtight container until ready to serve.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Snack
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Egg
Interest: 
Everyday, Kids, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
20 Minutes
Ready In: 
40 Minutes
Servings: 
8

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