| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Choco2 | 1 | servings | |
INGREDIENTS
| ;—COOKIES, BARS AND | ||
| ; BROWNIES—– | ||
| 4 | Egg whites | |
| 2/3 | c | Sugar |
| 2 | tb | Flour |
| 2 | tb | Unsweetened cocoa |
| 1/4 | ts | Salt |
| 1/2 | ts | Vanilla |
| 4 | c | Coconut |
INSTRUCTIONS
CLASSIC PILLSBURY COOKBOOKS Heat oven to 325 F. Grease and lightly flour cookie sheets. In medium bowl, beat egg whites until frothy. Add sugar, flour, cocoa, salt and vanilla; blend well. Stir in coconut. Drop by tablespoonsfuls 2 inches apart onto greased and floured cookie sheets. Bake at 325 F for 11-16 minutes or until set. Cool 1-2 minutes; remove from cookie sheets. 2-1/2 dozen cookies. Recipe by: Leanda Goss <ldgoss@METRONET.COM> Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
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