Instructions: One cup at a time, grind the popcorn in a blender at low speed until its fine. The goal is 1-1/2 cups of finely ground popcorn.

In a medium bowl, beat 2 egg whites on high speed until soft peaks form.

Make a meringue by gradually adding 1/4 cup sugar; beat until egg whites are stiff. Next, beat in cinnamon, salt and vanilla. Gently fold in ground popcorn and 1/3 cup unsweetened shredded coconut. Place rounded tablespoonfuls onto a greased baking sheed (or use parchment paper). Bake at 325 degrees 10 to 12 minutes or until lightly browned. MM Wrenn

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