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
Red gel coloring (used in cake decorating, NOT liquid)
Milk chocolate chips
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, up to 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. Cut a 1” diameter tip out of a disposable piping bag (or the corner of a qt baggie). Using a toothpick, gather a small amount of gel coloring on the end and color 3 stripes on the inside sides of the bag. Fill the piping bag 2/3 full of cookie dough and pipe medium sized mounds 1” apart. Bake until firm and dry to the touch, 1 hour up to 1 1/2 hours. Let cool COMPLETELY before removing from paper. Melt chocolate chips and dip / drizzle or drop onto these little gems!
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