Almond Snowballs

• 2 egg whites
• Pinch coarse salt
• 1/3 cup sugar, eyeball it
• 1 1/2 cups, about 6 ounces, shredded coconut
• 1 teaspoon almond extract, eyeball it
• 1/4 teaspoon grated or ground nutmeg
• 3 tablespoons all-purpose flour
• 9 candied red cherries, halved
• 1/4 cup sliced almonds

1. Preheat oven to 350 degrees F.
2. In a mixing bowl, beat egg whites and salt to soft peaks, then add sugar and beat again until peaks are stiff.
3. Beat in almond flavoring.
4. Using a rubber spatula or wooden spoon, stir in half of the coconut.
5. Sprinkle in the nutmeg and flour, stir, then fold in the remaining coconut.
6. Using a melon baller or other small scoop, or working with 2 spoons, form 9 "snowballs" a couple of inches apart on each of 2 cookie sheets.
7. Bake snowballs 12 to 15 minutes, until lightly golden.
8. Remove from oven and garnish each snowball with half a cherry and a couple of slivered almonds.
9. Transfer to a rack or serving plate to cool.

egg whites, coarse salt, sugar, shredded coconut, almond, ground nutmeg, allpurpose, candied red cherries, almonds

Taken from www.foodnetwork.com/recipes/rachael-ray/almond-snowballs-recipe.html (may not work)