Lincoln Crisps

I was very intrigued when I first saw this recipe – it calls for nuts, cornflakes and shredded coconut? And no flour? Well – they turned out a lot like a coconut macaroon and are likewise gluten free (provided you purchase gluten free corn flakes).


  • 3 egg whites, beaten stiffly
  • 1 cup fine sugar
  • 4 cups crush cornflakes
  • 2/3 cup coconut
  • 2/3 cup chopped nuts
  • 2 tbsp melted Earth balance
  • Small pinch of salt
  • 1/2 tsp almond extract

Yield: 3-4 dozen

Preheat oven to 325o.

Beat egg whites then fold in the sugar. Add salt and almond extract.

Fold in the sugar and then the remaining ingredients into egg whites. Add salt and flavouring. Drop by the spoonful (dessert spoon is the best size) onto a parchment lined baking sheet and bake until golden in colour, approx. 15 minutes.

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