In a large bowl mix Rice Krispies, almond slivers, corn flakes, and coconut flakes.
Melt the White Chocolate:
To use a double boiler correctly, put about 1 to 2 inches of water in the bottom of a saucepan, and put the pan on the stove on low heat.
After you bring the water to a simmer then turn off the stove and place the chocolate bowl over the water. When you stack the glass bowl on top of a saucepan, ensure the bowl fits securely over the saucepan. Make sure that the bottom of the top bowl will not be touching the water when it is inserted into the bottom saucepan.
After that melt the chocolate in the double boiler, stirring gently until smooth and shiny. When almost all of the chocolate is melted, lift the top bowl from the saucepan and set it on the counter.
Combine with Melted Chocolate:
Pour the melted white chocolate over your dry ingredients.
Gently fold everything together until all the ingredients are well coated with the melted chocolate.
Form the Cookies:
Using a teaspoon or small cookie scoop, drop spoonfuls of the mixture onto the prepared cookie sheet.
Chill to Set:
Refrigerate uncovered for at least 10 minutes until the chocolate hardens.
Store and Enjoy:
Gently peel the snowflakes from the tray and set them on a plate.
Store the snowflakes in a cool place or refrigerator in an airtight container so the chocolate doesn’t melt.
Notes
Spoon the cookies onto the tray quickly after mixing in the chocolate, as it hardens rapidly and can make shaping the cookies more difficult.