I love Coconut Snowball Crisps. I love sugar. I love Rice Krispies. So…it goes without saying that I would love this recipe! When I was at Walgreens the other night, I noticed that they had a lot of their baking items on clearance. Corn Starch $.50, 7-oz. bags coconut $1.00, Nabisco cookie pie crusts $.62. So I stocked up on these. The pie crust will be used this weekend when I make peanut butter pies. So much for New Year’s Dieting Resolutions! These cookies are made with whipped egg whites, so they are light and crispy when baked. The coconut gives it the perfect sweetness and the Rice Krispies give it a great crunch. I know you’re supposed to wait until they cool, but I ate several of them warm out of the oven! They tasted great even before they firmed up. These would look really pretty on the table at a shower or luncheon. Sweet perfection.
*See Update below: I added chocolate chips the second time I made these!
Coconut Snowball Crisps Recipe:
Coconut Snowball Crisps Ingredients:
3 large egg whites
1 pinches salt
1 cup confectioners’ sugar
2 cups sweetened shredded coconut
2 cups Rice Krispies cereal
1/4 cup cornstarch
How To Make Coconut Snowball Crisps:
Position racks in the upper and lower thirds of the oven and preheats to 200 degrees. Line 2 cookie sheets with parchment paper (this is a must). Using an electric mixer fitted with a whisk beat the egg whites and salt on medium speed until thick and foamy. Sprinkle with the confectioners’ sugar and, once incorporated, beat at high speed until firm and glossy, about 3-5 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 (this will be sticky).
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. Store in an airtight container.
**Update: January 9, 2010
I made this again today and they turned out even better than the first time. Why did I make them AGAIN? Well, they were just that good! And so easy, I remembered the recipe off the top of my head and didn’t even have to dig through my folder. I chopped some Nestle Chocolate Chunks and added them to the second half of the batter. Tastes just like an Almond Joy or Mounds. YUMMY! If you store your coconut in the freezer like I do, be sure to let it come to room temperature before you mix. Also, the egg whites whip better if they are at room temperature. I mixed my Rice Krispies and coconut and put them in the 200 degree oven while it was preheating. This took the chill off the coconut. I also made them a tad bigger the second time. I used rounded tablespoons. (I actually used the Large Scoop from Pampered Chef again…Man, I love that thing!) This recipe was easier the second-go-around. This recipe is definitely on my “hot” list!!
(recipe from RachaelRayMag.com)