Yield: 42 Servings
|1 teaspoon||Instant coffee granules; crushed|
|¼ teaspoon||Cream of tartar|
|½ cup||Granulated sugar|
|2 tablespoons||Unsweetened cocoa powder|
|2 cups||Coconut flakes|
Preheat oven to 300 degrees; lightly grease cookie sheets. Beat the egg whites, coffee, cream of tartar and salt in a medium bowl on high speed until foamy. Beat in the sugar, one tablespoon at a time, on high speed; continue beating until stiff. Do not underbeat. Stir the cocoa until smooth and powdery. Fold in the cocoa and coconut. Drop the mixture by rounded teaspoonfuls 1 inch apart on the cookie sheets. Bake for 20 to 25 minutes, or until set. Cool for 10 minutes; remove from the cookie sheets. Cool on wire racks. Sprinkle with additional cocoa or drizzle with melted chocolate, if desired.
Recipe by: Betty Crocker, Holidays, December 1994 Posted to TNT - Prodigy's Recipe Exchange Newsletter by MarySpero@... (MS MARY E SPERO) on 9 No, v 1997