2 tbsp. butter
2/3 c. sugar
1/3 c. evaporated milk
1 tsp. vanilla
1 1/2 c. corn flakes
1 c. coconut

Mix butter, sugar, and milk in a 1 1/2 quart saucepan. Cook and stir to a full, all-over boil. Continue to boil and stir over medium heat for 2 minutes. Remove from heat. Stir in vanilla, corn flakes, and coconut. With 2 teaspoons, quickly drop onto wax paper. Top with colored sugar, piece of candied fruit, or tiny cinnamon heart, depending on season. Let stand until set. Makes about 24 macaroons.