The gigantic box of cornflakes had become something of a permanent fixture for almost 5 months before we finally got around to opening it. It's somewhat bewildering, having 2kgs of cornflakes delivered to your doorstep - we'd always knew that it would never get opened unless it was for something other than your run-of-the-mill breakfast cereal purposes. Let's just say that when you've got a whole array of breakfast cereals peering down at you from the top of the fridge, plain cornflakes don't stand a chance.
The thing about studying for exams is, it just makes the longing to do everything else so much stronger - I had been dying to give some recipes a go so as soon as exams ended, we were at the supermarket, lists in hand, stocking up for all the experimenting that had been waiting to be done.
Recipe adapted from LG Burnett's Coconut-Cornflake Cookies
Ingredients:
3 egg whites
1/2 cup sugar
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
2 1/2 cups flaked coconut
1 1/2 cups cornflakes
Preheat oven to 170 degrees Celcius
Beat egg whites until stiff
Stir in sugar, salt and vanilla and almond extracts
Blend coconut and corn flakes before adding to the egg white mixture
Drop mixture onto ungreased baking paper
Bake for about 15 minutes
"Cookies, without flour?"
I have to admit, we were pretty apprehensive about this one, what with the sheer simplicity of the recipe as well as the lack of butter or flour. We decided that it would be best to pop in a small first batch, just to see how they turn out and boy, were we surprised at how good they turned out. Crunchy on the outside but chewy on the inside, the cookies (if one could even call them that) had character. Needless to say, we were convinced.
They reminded us a bit of macarons, with their almost spongy middles and should really come with a warning:
Highly addictive
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