One cup at a time, grind the popcorn in a blender at low speed until it's 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
