Shaped like small pyramids, these macaroons have a Middle Eastern aroma and a slight crunch that makes them perfect with coffee, tea, or other beverage.
Crush the corn flakes into small, pebbly pieces. The easiest way is to put the cornflakes in a plastic bag and use a rolling pin or bottle to crush them. The result should be about 1 cup of crushed pieces.
Crush the matzo in the same way. Again, the result should be about 1 cup of crushed pieces.
Combine the corn flake and matzo pieces, the coconut and the dark brown sugar. Mix them together well. I like to do it with my hands, but a fork works too.
Mix the eggs, spices, and orange and lemon rind. Then add them to the dry ingredients, using a spatula to turn them over until thoroughly combined. Refrigerate the mixture until well chilled - at least 1 hour. About 20 minutes before taking the mixture out of the refrigerator, preheat the oven to 325 degrees F.
Form the pyramid shapes (see post for details) and place them on parchment-lined cookie sheets, about 12-14 to a sheet.
Bake for 20-25 minutes, once cookie sheet at a time, until the macaroons are just slightly browned on the edges. Cool them on a rack until you can easily move them to a container. Store loosely covered. (A tight cover overnight will make them lose their crisp outer shell.)