Fourth Of July Pop Corn Cookies
|Popped corn||3 Cup (48 tbs) (unsalted)|
|Sugar||3⁄4 Cup (12 tbs)|
|Shredded coconut/Unsweetened||1⁄3 Cup (5.33 tbs)|
Preheat oven to 325°F.
One cup at a time, blend popped popcorn in blender at low speed, until you have 1 1/2 cups of finely ground popcorn.
In medium bowl, beat egg whites on high speed.
At lower speed, add sugar gradually until egg whites are glossy and stiff.
Next beat in salt, vanilla and cinnamon.
Gently fold in the ground popcorn and coconut.
Place in rounded tablespoons onto nonstick baking sheet.
Bake 10-12 minutes, until lightly browned.