Coconut kisses

Yield: 35 servings

Measure Ingredient
\N \N ++++++++++++++
2 larges Egg whites
\N pinch Salt
⅛ teaspoon Cream of tartar
½ cup Confectioners' sugar
1 cup Sweetened or unsweetened
\N \N Shredded dried coconut
1 teaspoon Grated fresh orange or lemon rind
\N \N Preheat the oven to 250.
1 \N Beat the egg whites in the bowl of an electric mixer.

While the eggs are still foamy, add the salt and cream of tartar. As they begin to stiffen, add the sugar.

Whip until very stiff.

2 With a rubber spatula, fold in the coconut and the rind.

3 Line two baking sheets with parchment paper. Drop the mixture on the paper from the end of a teaspoon. It will not spread.

4 Bake, rotating the baking sheets after 10 minutes, for 20 minutes or until the kisses are delicately browned. Ease the paper onto a damp surface and let them steam for 1 minute.

Loosen with a spatula and remove to racks. Let the kisses dry thoroughly. ++> Makes 35 to 40 kisses.

Source - The Brooklyn Cookbook by Lyn Stallworth and Rod Kennedy, Jr.

Published by Knopf.

Submitted By PAULETTE GOLDSTEIN MSG#: 3222 Submitted By GAIL SHIPP On 11-13-95

Similar recipes