Coconut Snowball Crisps Recipe

Coconut Crisps
Ah success! These coconut crisps are easy to make and they taste great. I’ve provided the recipe below. You can also find it in its original format at EveryDay with Rachel Ray.

  • 3 large egg whites (see note below)
  • 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°. 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.

Note: Separate eggs when they’re cold, but wait until they’re at room temperature for most volume when whipping.