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Recipe for "coconut-drops"

NAME

     COCONUT-DROPS - Holiday cookies with coconut and almonds
     Coconut and almonds give this cookie a distinctive flavor.

INGREDIENTS (5 dozen)

     3         egg whites
     190 g     sugar
     5 ml      vanilla
     75 g      shredded coconut
               whole unblanched almonds (optional)

PROCEDURE

          (1)  Preheat oven to 150 deg. C.  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 150 deg. C 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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