| 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>
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