Around here it’s not supposed to snow on May 3rd. We’re diggin’ it.
- 3 egg whites
- 1 ½ c sweetened shredded coconut
- 1 ¼ c powdered sugar
- 1 c cooked white rice
- ½ t almond or vanilla extract
- ¼ t salt
Allow eggs to sit at room temp for about an hour. This will help the whites to behave when being whipped later. Grease well or line a baking sheet with parchment paper.
In a large mixing bowl beat the egg whites. Start on low and increase to high speed, beating until stiff, smooth, glossy peaks form. Fold in remaining ingredients, taking care not to over mix everything.
Spoon ¾ inch tall piles onto prepared baking pan. Bake at 350° for about 18 minutes. Simple and should remind you of a tasty Thai dessert.
Can I get some mango with that sticky rice!