Kissing in the Clouds
Yield
1 1/2 dozenPrep
20 minCook
25 minReady
45 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
egg whites
|
*
|
| ⅛ | teaspoon |
salt
|
|
| ¾ | cup |
sugar
|
|
| ½ | teaspoon |
almond extract
|
*
|
| 1 ½ | cups |
coconut
flaked |
*
|
| 2 | cups |
popcorn, popped
|
|
| 1 | tablespoon |
all-purpose flour
|
|
| 16 | each |
chocolate kisses
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
egg whites
|
*
|
| 0.6 | ml |
salt
|
|
| 177 | ml |
sugar
|
|
| 2.5 | ml |
almond extract
|
*
|
| 355 | ml |
coconut
flaked |
*
|
| 473 | ml |
popcorn, popped
|
|
| 15 | ml |
all-purpose flour
|
|
| 16 | each |
chocolate kisses
|
*
|
Directions
Preheat oven to 300℉ (150℃).
Lightly grease a large baking sheet.
In medium bowl, beat egg whites with salt until soft peaks form.
Gradually add sugar, beating continuously, until stiff peaks form.
By hand, fold in remaining ingredients, except candy kisses, just until all ingredients are moistened.
Drop by rounded tablespoons, 2 inches apart, on baking sheet.
Bake at 300℉ (150℃). for 7 minutes or until set. Remove from oven and immediately gently press a candy kiss in center of each cookie.
Return to oven and bake an additional 8 minutes or until golden brown.
Cool on cookie sheet for 1 minute, then remove to wire racks to cool.
