Instructions:

Cornflake Macaroons

Source: Family Circle Magazine 1950

Servings: 24

2 egg whites
1 cup granulated sugar
1/2 teaspoon vanilla extract
1 cup coconut
2 cups cornflakes
1/2 cup chopped nuts

Beat egg whites until stiff and dry. Fold in sugar gradually. Add: vanilla extract, coconut, cornflakes and nuts. Drop by teaspoonsful onto a well-greased cookie sheet. Bake at 325 degrees F until light brown.