Rice Krispie Coconut Snowballs

Rice Krispie Coconut Snowballs 3 large egg whites 1/8 teaspoon salt 1 cup confectioners' sugar plus more for sprinkling 2 cups sweetened shredded coconut 2 cups rice krispies cereal 1/4 cup cornstarch Preheat oven to 200 degrees F. Make sure oven racks are placed in the upper and lower thirds of the oven. Line two rimmed baking trays with parchment. Using the whisk attachment on your mixer, beat the egg whites and salt on medium speed until the egg whites are thick and foamy (it helps if your eggs are not extremely cold from the refrigerator). Add the confectioners' sugar and mix on low speed until incorporated. Beat at high speed until firm and glossy, about 5 minutes. In a medium bowl, toss together the coconut, rice krispies and cornstarch. Gently fold the egg whites into the cereal mixture with a rubber spatula. Drop heaping teaspoons of the mixture about 1" apart on the cookie sheets. Bake for one hour until firm and dry to the touch. They will firm up more once removed from the oven. Sprinkle with powdered sugar and remove from baking tray to cool completely.