Yield: 1 servings
|3 eaches||Egg whites; beaten stiff|
|1 cup||Sugar; granulated|
|2⅓ cup||Cocoanut; shredded|
Use 3 egg whites beaten stiff. Stir in cup of white sugar. Put in a soup plate and set over kettle of boiling water for 8 minutes, until crust forms around edge. Remove, stir in 2⅓ c. shredded cocoanut and 1 t. vanilla. Drop by teaspoonful in buttered pans and bake in slow oven.
Note: Slow oven is 300 - 350 F. Source: Mrs. Pearl Phillips, Giboa Grange, Putnam County, OH