| 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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