When I think of “macaroons” I think of coconut. Historically, macaroons were made with almond paste, nuts or coconut flakes. There are regional varieties using almond flour, egg whites (like a meringue), and even mashed potatoes. North American macaroons are more generally made with coconut, but you can also find them like this one, with oatmeal or corn flakes. Like the Scottish variety, American macaroons are often dipped in chocolate and topped with coconut flakes.
Chocolate Corn Flake Macaroons
3 egg whites, 1/2 teas salt, 3/4 c sugar, 3 c corn flakes, 1 c semi sweet choc bits, 1 teas vanilla. Combine egg whites & salt; beat. Gradually add sugar; beat very stiff. Fold in remaining ingredients. Drop from teas. onto greased cookie sheet. Bake in moderate oven (350) 15 minutes. Makes 6 dozen.