I was watching my grandchildren play with the ‘magic’ snow I had bought to keep them amused, when it suddenly reminded me of delicious little cakes I used to have as a child. We always called them Snowy Mountains and they were cooked on rice paper which I loved to eat.
I was soon out in the kitchen recreating these delicious little bites as I had only just had a delivery the previous day of an enormous bag of shredded coconut.
I whisked two egg whites until stiff and then folded in a cup of organic unsweetened shredded coconut and to sweeten, I used a few drops of vanilla stevia.
I piled teaspoonfuls on to baking parchment and baked for approximately 12 minutes at 350°F until the tips were just tinged.
Cooled on a wire rack. I missed the rice paper but the Snowy Mountains were just as I remembered them – moist and tasty. The grandkids loved them too.
Two egg whites / 1 cup coconut made 10 nice-sized bites.
NB: All photographs used in this blog have been taken by me, and are of food I have prepared and served myself.