3 lg. egg whites at room temperature
1/8t salt
1/4t cream of tartar
3/4t almond
or vanilla extract
3/4c superfine sugar
14oz shredded sweetened
coconut
Beat in large, clean, dry mixing bowl. Add salt and cream of tartar. Beat egg whites until they form soft peaks. Add vanilla and gradually sprinkle in sugar while continuing to beat egg whites until they form stiff peaks. Fold in the coconut being careful not to over mix and deflate the egg whites.
Drop by tablespoons onto
cookie sheets lined with parchment paper Bake 18-22 minutes, in a
preheated 325° oven. Cookies will be lightly browned and set on the
outside, soft and chewy inside. Cool completely. Store in an
airtight container. Makes about 30, 1-1/2” cookies. . .Lin
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