iln@cbdkc1.uucp (Iris Niswander) (04/25/87)
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.RH MOD.RECIPES-SOURCE COCONUT-DROPS C "16 Dec 86" 1987
.RZ "COCONUT MERINGUE DROPS" "Holiday cookies with coconut and almonds"
Coconut and almonds give this cookie a distinctive flavor.
.IH "5 dozen"
.IG "3" "egg whites"
.IG "1 cup" "sugar" "190 g"
.IG "1 tsp" "vanilla" "5 ml"
.IG "1 cup" "shredded coconut" "75 g"
.IG "" "whole unblanched almonds"
(optional)
.PH
.SK 1
Preheat oven to
.TE 300 150 .
In large bowl use an electric mixer to beat the egg whites until stiff peaks
form.
.SK 2
Gradually beat in sugar. Add vanilla.
.SK 3
With a rubber spatula gently fold in coconut.
.SK 4
Drop by rounded tspfuls onto greased, floured cookie sheets.
Press an almond in center of each cookie.
.SK 5
Bake at
.TE 300 150
for 20 to 25 minutes.
.SK 6
Remove to racks to cool.
.NX
It is a lot of work to beat the egg whites enough without an electric mixer.
.PP
For me the almonds are required.
.PP
This cookie must be handled a little more carefully than most as it
forms a white shell which causes it to be slightly delicate.
.SH RATING
.I Difficulty:
Easy.
.I Time:
20 minutes preparation, 30 minutes baking and cooling.
.I Precision:
Approximate measurement OK.
.WR
Iris Niswander
AT&T Bell Laboratories, Columbus, Ohio, USA
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