Yield:
24 ServingsIngredients:
| 3 | c | Popped popcorn; unsalted |
| 2 | egg white | |
| 1/4 | c | sugars sugar |
| 1/4 | ts | cinnamon |
| 1/4 | ts | salt |
| 1 | ts | vanilla |
Preparation for Low Fat and Healthy Popcorn cookies Recipe:
One cup at a time, grind the popcorn in a blender at low speed until it'sfine. 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.
Cooking Time: 12 mins
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