Thatboy and I have changed up our breakfast routines substantially in the past two months.
I've expanded my breakfast repertoire from yogurt to a variety of options from eggs to oatmeal to pancakes. And Thatboy? He's actually started eating breakfast!
Thatbaby certainly benefits from our new breakfast routine. He begins with me. Thatboy walks Thatdog and takes a shower while Thatbaby helps me prepare our "elaborate" breakfast. We sit and eat together. Then Thatboy comes out and we do a trade-off. I go take a shower while Thatboy shares his breakfast with Thatbaby. Thatboy's breakfast of choice? Cereal. Thatbaby sits on his lap and the two share a bowl of cereal.
I'm not really into cereal for breakfast, but Thatboy is a big fan. So when he tells me to pick up more cornflakes I do just that. Only last time I picked up cornflakes, I opened the cabinet to find that we had an almost full box already in there. Which meant we had a lot of cornflakes.
Cornflakes are great for coating chicken but I wanted to do something sweeter with them. Making cookies from breakfast cereal isn't a new idea. You'd have to have grown up in a cave to have never had rice crispie treats. And the newest trend is to make rice crispie treats with other cereals. Which is all well and good, but I'm not a huge fan of melting the marshmallows. It always makes a sticky mess of my kitchen. This is a much easier alternative. Like a cornflake meringue, beaten egg whites help this cookie retain its shape. They're sweet and easy and disappear very very quickly.
1 egg white
1/2 cup sugar
1/2 cup shredded coconut
1 cup cornflakes
1/2 tsp vanilla
- Preheat oven to 350. Beat the egg white until stiff.
- Stir in the sugar, coconut, cornflakes, and vanilla. Place heaping teaspoonfuls on a silpat or parchment on a baking sheet. Bake for 10 minutes.