Given my chocoholic tendencies, I couldn't resist adding a chocolatey finishing touch to these. The kids agree that it makes them extra tasty, but it's really not required if you'd like a chocolate-free treat (although, I'm not really sure why you would!!).
This makes 36-40 Biccies.
- 3 egg whites
- 3/4 cup rapadura sugar (or castor if you prefer)
- 2 cups gluten free puffed rice cereal (I use an organic, brown rice cereal that is low in sugar)
- 2 cups organic desiccated coconut (preservative free)
- 2 teaspoons vanilla extract or paste
- Optional 80g dark chocolate (I use 70% cocoa, Fair Trade chocolate) for dipping in.
- Preheat oven to 170 degrees Celsius. Line two large cookie sheets with baking paper.Using a mixmaster/ kitchenaid mixer or hand held electric beater, beat the egg whites until soft peaks form. Slowly add the sugar whilst still beating. Beat until completely smooth and stiff peaks form. This can take up to 10 minutes. Add vanilla and beat briefly until incorporated.
- Gently fold through the puffed rice cereal and coconut with a large spatula or large spoon until just incorporated.
- Place tablespoon size half-balls of mixture onto the baking sheets (they don't need much room for spreading).
- Bake for about 12 minutes, or until they are lightly golden.
- Cool completely before removing from baking sheets
- If dipping in chocolate, melt the chocolate in a double-boiler. Dip the biccies into the melted chocolate until they are about half covered. Return to baking tray and place in the fridge until chocolate is solid.
- Store in the fridge in an airtight container for up to a couple of weeks.
Please let me know if you make this and tell me what you think!
If you would like to receive email notification of when I post new recipes on this blog, please send me an email with the word 'subscribe' in the subject.
Don't forget to join my Facebook community for lots of extra Friendly information and informative conversations, or find me on Pinterest @ FriendlyFood 4u.