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Coconut Meringue Drops

Author/Submitted by: Iris Niswander AT&T Bell Laboratories, Columbus, Ohio, USA
Servings: 1
Categories: Cookies / Desserts

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

1. Preheat oven to 150 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 C for 20 to 25 minutes. 6. Remove to racks to cool. Author's Notes: Coconut and almonds give this cookie a distinctive flavor. 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. Difficulty : Easy. Precision : Approximate measurement OK.

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