Coconut Snowball Crisps

Here's a recipe I spotted over at another blog called 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...

Sorry I don't have a picture of the finished product -- they're already gone! :-)

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 &, 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!