In a mixing bowl, beat egg whites and salt to soft peaks, then add sugar and beat again until peaks are stiff. Beat in almond flavoring. Using a rubber spatula or wooden spoon, stir in half of the coconut. Sprinkle in the nutmeg and flour, stir, then fold in the remaining coconut.

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. Bake snowballs 12 to 15 minutes, until lightly golden. Remove from oven and garnish each snowball with half a cherry and a couple of slivered almonds. Transfer to a rack or serving plate to cool.

My Private Notes

Name: Almond Snowballs
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H12M0.000S
Total time: P0Y0M0DT0H22M0.000S
Yield: 18 snowballs (small scoop) 9 snowballs (large scoop)
Ingredients: 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

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My Private Notes

Buffalo Chicken Enchiladas

Buffalo Chicken Enchiladas 00:45

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How to Make Basil Pesto 03:48

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