So, instead of going crazy with holiday baking last year, I decided that it would be much more fun to spread the joy out over the year and gift someone each month (or so) with something lovely from my kitchen.
The second recipient is my good friend Margo, whose birthday is this month, and who adores coconut. She's also out of work at the moment, and could certainly use the extra cheer for her birthday. So, I made my favorite light-as-a-feather, delicious coconut cookie crisps for her. Happy "New" Year, Margo!
Coconut Snowball Crisps
(adapted from Everyday With Rachael Ray December 2008)
3 large egg whites
1 pinch salt
1 c. powdered sugar
2 c. sweetened shredded coconut
2 c. Rice Krispies cereal
1/4 c. cornstarch
Preheat oven to 200-degrees F (they bake for one hour). Line 2 cookie sheets with parchment. Beat egg whites and salt on medium-high speed of mixer with whisk attachment until thick and foamy, then add sugar and once incorporated, beat on high for about 5 minutes (until firm and glossy).
In another bowl, toss together the additional three dry ingredients, then fold the coconut mixture into the egg whites when ready. Scoop with small cookie scoop into parchment-lined sheets. They can be fairly close together since these cookies do not spread at all, and are basically drying out in the 200-degree oven for 1 hour (until firm and dry to touch).