I love coconut. 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!
3 large egg whites
1 pinch salt
1 cup confectioners' sugar
2 cups sweetened shredded coconut
2 cups Rice Krispies cereal
1/4 cup cornstarch
Position racks in the upper and lower thirds of the oven and preheat 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 in 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!!
Enjoy!
(recipe from RachaelRayMag.com)
These little cookies look so delicious! I have not made these yet, but I will be making these as soon as I get a chance. I may even make them for the girls' Christmas party at school this Friday. These cookies use several of the ingredients I have on hand from the last few weeks' grocery store sales (i.e. cream cheese, flaked coconut, and kisses). The photo is what drew me to this recipe. I love coconut and chocolate! And check out the reviews from the link at the bottom. Yummy!
(Photo: Taste of Home)
1/3 cup butter, softened
3 oz. cream cheese, softened
3/4 cup sugar
1 egg yolk
2 teaspoons almond extract (I'm using vanilla)
1-1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
5 cups flaked coconut, divided
48 milk chocolate kisses
course sugar
In a large bowl, cream the butter, cream cheese and sugar until light and fluffy (about 2 minutes). Beat in egg yolk and extract. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Stir in 3 cups coconut. Cover and refrigerate for 1 hour or until dough is easy to handle.
Roll into 1-inch balls and roll in the remaining coconut. Place 2-inches apart on ungreased baking sheets.
Bake at 350 degrees for 10-12 minutes or until lightly browned. Immediately press a chocolate kiss into the center of each cookie; sprinkle with course sugar. Cool on pan for 2-3 minutes or until chocolate is softened. Remove to wire racks to cool completely.
Be sure to post a comment if you try these. I will update if I get around to making these for the party Friday!
**Update: I did end up making these for Ella's party Friday. They were not a favorite for the kids. However, all of the adults thought they were delicious! Next time I would love to make them with Almond Hershey's Kisses to taste like an Almond Joy! I didn't get a picture because I was up half the night baking them. I didn't coat them in raw sugar like the above picture did, but I did coat them with more coconut, so they had the same texture.
Enjoy!
(adapted from Taste of Home)
