Cleartext copy of "Coconut meringue drops "
Iris Niswander
COCONUT MERINGUE DROPS
COCONUT-DROPS - Holiday cookies with coconut and almonds
Coconut and almonds give this cookie a distinctive flavor.
INGREDIENTS (5 dozen)
3 egg whites
1 cup sugar
1 tsp vanilla
1 cup shredded coconut
whole unblanched almonds (optional)
PROCEDURE
(1) Preheat oven to 300 deg. F. In large bowl use an
electric mixer to beat the egg whites until stiff
peaks form.
(2) Gradually beat in sugar. Add vanilla.
(3) With a rubber spatula gently fold in coconut.
(4) Drop by rounded tspfuls onto greased, floured
cookie sheets. Press an almond in center of each
cookie.
(5) Bake at 300 deg. F for 20 to 25 minutes.
(6) Remove to racks to cool.
NOTES
It is a lot of work to beat the egg whites enough without an
electric mixer.
For me the almonds are required.
This cookie must be handled a little more carefully than
most as it forms a white shell which causes it to be
slightly delicate.
RATING
Difficulty: Easy. Time: 20 minutes preparation, 30 minutes
baking and cooling. Precision: Approximate measurement OK.
CONTRIBUTOR
Iris Niswander
AT&T Bell Laboratories, Columbus, Ohio, USA
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