| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Cookies | 20 | Servings | |
INGREDIENTS
| 3 | c | Moist shredded coconut |
| 1 | ts | Vanilla, or almond extract |
| 1/8 | ts | Salt |
| 2/3 | c | Sweetened condensed milk |
| 2 | Egg whites, stiffly beaten | |
| Confectioner's sugar, optional |
INSTRUCTIONS
Preheat oven to 350. Have shredded coconut ready in a bowl and add vanilla (or almond extract), salt, and condensed milk and stir to make a thick paste. Fold in the beaten egg whites. Roll the paste into balls or drop from a teaspoon onto well-greased cookie sheets, about 2 inches apart. Bake 8 to 10 minutes, until edges are lightly browned. They may be rolled in sifted confectioners' sugar if desired. Makes about 20 1-inch cookies. MC formatted by MsRooby@sprintmail.com Recipe by: Joy of Cooking (1975) Posted to MC-Recipe Digest V1 #540 by Rooby <MsRooby@sprintmail.com> on Mar 25, 1997
A Message from our Provider:
“Even in a \”New Age\”, God’s truth is crystal clear”