| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Low-fat, Cookies | 24 | Servings | |
INGREDIENTS
| 3 | c | Popped popcorn; unsalted |
| 2 | Egg whites | |
| 1/4 | c | Sugar |
| 1/4 | ts | Cinnamon |
| 1/4 | ts | Salt |
| 1 | ts | Vanilla |
INSTRUCTIONS
One cup at a time, grind the popcorn in a blender at low speed until it's fine. The goal is 1-1/2 cups of finely ground popcorn. In a medium bowl, beat 2 egg whites on high speed until soft peaks form. Make a meringue by gradually adding 1/4 cup sugar; beat until egg whites are stiff. Next, beat in cinnamon, salt and vanilla. Gently fold in ground popcorn and 1/3 cup unsweetened shredded coconut. Place rounded tablespoonfuls onto a greased baking sheed (or use parchment paper). Bake at 325 degrees 10 to 12 minutes or until lightly browned. MM Wrenn Source: Abilene Reporter-News 12/06/95 Posted to MM-Recipes Digest V4 #249 by "Deborah Kühnen" <DEBKUHNEN@classic.msn.com> on Sep 19, 97
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