Light and fluffy bite size treats.
Separate the eggs when they're cold but wait until they're at room temperature for the most volume when whipping. Position racks in the upper and lower thirds of the oven and preheat to 200 degrees F. Line 2 cookie sheets with parchment paper.
Beat the egg whites and salt with a whisk until thick and foamy in a large bowl. Sprinkle in the confectioners' sugar and beat at high speed until firm and glossy, about 5 minutes.
Toss together the coconut, rice cereal and cornstarch in a medium bowl. Gently fold in to the egg mixture until combined.
Drop rounded teaspoons of the mixture about 1 inch apart on to the cookie sheets. Bake until firm and dry to the touch, about 1 hour. Allow to cool completely.
Source: Tried these for the first time last year and I think found the recipe at the Kellogg's Rice Krispies recipe site.
By Deeli from Richland, WA
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