Cookies
Coconut Snowball Crisps Makes 3 dozen 3 large egg whites 1 pinch salt 1 cup confectioners’ sugar 2 cups sweetened shredded coconut 2 cups crispy rice cereal ¼ cup cornstarch
Position racks in the upper and lower thirds of the oven and preheat to 200 degrees. Line 2 cookie sheets with parchment paper. Using an electric mixer fitted with a whisk, beat the egg whites and salt on medium speed until thick and foamy. Sprinkle in the confectioner’s sugar and, once incorporated, beat at high speed until firm and glossy, about 5 minutes. In a medium bowl, toss together the coconut, rice cereal, and cornstarch. Using a rubber spatula, gently fold into the egg mixture until combined. Drop rounded teaspoons of the mixture about 1” apart on the prepared cookie sheets. Bake until firm and dry to the touch, about 1 hour. Let cool completely. Adapted from Rachael Ray recipe Edith Shepherd
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