You can change this recipe to suit your tastes — simply keep the proportion of dry ingredients the same. For instance, if you don’t like coconut, add more cereal.
Preheat the oven to 350 degrees. Line 2 large baking sheets with parchment paper and set aside.
Combine the cereal, coconut, cranberries, and chips in a large bowl.
In a bowl fitted with an electric mixer, beat the egg whites on medium speed until frothy. Gradually add the sugar and whip until thick and glossy. Add the vanilla and salt, and continue to mix for another 10 seconds. Fold the meringue into the dry ingredients, being careful not to deflate the meringue. Using a ¾-ounce scoop (1½ tablespoons), portion the mixture onto the prepared baking sheets and bake for 8 minutes. Rotate the sheet pans and continue baking until golden brown and the cookies lift freely from the parchment, about 16 minutes.
Let cool on the baking sheets before serving, at least 30 minutes. Store in an airtight container for up to 2 days.