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Coconut Snowball Crisps

December 2008
Coconut Snowball Crisps

by 10 people

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Easiest to whip up for co-workers.

Makes: 36 servings

Prep: 15 mins

Bake: 1 hr

  • 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 fitted with a whisk, beat the egg whites and salt on medium speed until thick and 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 the coconut, rice cereal and cornstarch. Using a rubber spatula, gently fold into the egg mixture until combined.
  3. Drop rounded teaspoons of the mixture about 1 inch apart on the prepared cookie sheets. Bake until firm and dry to the touch, about 1 hour. Let cool completely.
Tip Easy does it:
  • Separate eggs when they're cold, but wait until they're at room temperature for most volume when whipping.