Coconut Snowball Crisps

Here's a recipe I spotted over at Delightful Home.  (It's originally from a Rachael Ray magazine.)  These are good any time of year, but I liked the snowy-whiteness of the cookie -- makes it perfect for a winter treat!

We tried this recipe this week and really liked it.  Think grown-up Rice Krispie treat, chewy, with a taste of coconut... best of all -- if you make them according to the recipe, you're talking two cookies for 1 point. Huzzah! (If you make them a little bigger like I did, count 1 point per cookie. Hey, that's still a good deal...

I'm going to have to borrow Ms. Tee's picture of the finished product, though; my nieces came over after school today, and finished them off before I could get a picture!

 

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
1/4 cup cornstarch

1.  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, beat the egg whites and salt on medium speed until thick & foamy. Sprinkle in the confectioners' sugar, and once incorporated, beat at high speed until firm and glossy, about 5 minutes.

 
2.  In a medium bowl, toss together coconut, rice cereal and cornstarch.

3.  Using a rubber spatula, gently fold into the egg mixture until combined.

 
4. Drop rounded teaspoons of the mixture about 1 inch apart on the prepared cookie sheets.

5. Bake until firm and dry to the touch, about 1 hour. Let cool completely. Enjoy!