Showcasing chewy centers with crispy outsides, these coconut-and-pecan-laden macaroons go great with a cup of hot tea.
1. In large electric mixer bowl, beat egg whites until foamy. Beat in cream of tartar and vanilla. Gradually add sugar, beating until stiff and glossy. Fold in pecans, coconut and Kellogg's Corn Flakes® cereal. Drop by rounded tablespoon onto baking sheets coated with cooking spray or lined with parchment paper.
2. Bake at 325° F about 15 minutes or until lightly browned. Remove immediately from baking sheets. Cool on wire racks. Store in airtight container.
Yield: 4 dozen (48) cookies