| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Jewish | 1 | Servings | |
INGREDIENTS
| 2 | Egg whites | |
| 1 | c | Confectioners' sugar |
| 3/4 | c | Dried, shredded coconut |
| 4 | oz | Plain semi-sweet chocolate (chopped into bits, roughly 1/4 in.) |
INSTRUCTIONS
Source: "The Complete International Jewish Cookbook" by Evelyn Rose Beat the whites until they form stiff peaks, then beat the confectioners sugar gradually, beating until stiff after each addition. Fold in the coconut and the chocolate. Place little heaps onto an oiled baking sheet leaving approximately 2 inches between kisses. Bake at 300 degrees for thirty minutes, or until crisp to the touch and easily lifted off the tray. Makes about 20. *NOTE the chocolate bits remain whole even after the baking. Posted to JEWISH-FOOD digest V97 #001 From: [email protected] Date: Thu, 02 Jan 1997 17:32:00 -0500
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