COCONUT MERINGUE DROPS

04.09.2008 | Author: Cook | Posted in 1986 Usenet cookbook
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COCONUT MERINGUE DROPS


Servings: 5
Ingredients: 

  • 3    Egg whites                          1 C  Coconut, shredded
    • 

  • 1 C  Sugar                                    Almonds, whole,
    • 

  • 1 t  Vanilla                                  -unblanched (optional)
    •

Preheat oven to 300 degrees F. In large bowl use an electric mixer to beat
the egg whites until stiff peaks form. Gradually beat in sugar. Add
vanilla. With a rubber spatula gently fold in coconut.

Drop by rounded teaspoonfuls onto greased, floured cookie sheets. Press an
almond in center of each cookie. Bake at 300 degrees F. for 20 to 25
minutes. Remove to racks to cool.

NOTES:

* Holiday cookies — Coconut and almonds give this cookie a distinctive
flavor. For me the almonds are required.

* It is a lot of work to beat the egg whites enough without an electric
mixer.

* This cookie must be handled a little more carefully than most as it
forms a white shell which causes it to be slightly delicate.

: Difficulty: Easy.
: Time: 20 minutes preparation, 30 minutes baking and cooling.
: Precision: Approximate measurement OK.

: Iris Niswander
: ATandT Bell Laboratories, Columbus, Ohio, USA
: {cbosgd,cbatt}!cbdkc1!iln

: Copyright (C) 1986 USENET Community Trust

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