3 c Popped popcorn; unsalted
2 Egg whites
1/4 c Sugar
1/4 ts Cinnamon
1/4 ts Salt
1 ts Vanilla
One cup at a time, grind the popcorn in a blender at
low speed until it's fine. 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.
