CATEGORY |
CUISINE |
TAG |
YIELD |
Eggs, Dairy, Grains |
|
Cookies |
42 |
Servings |
INGREDIENTS
3 |
|
Egg whites |
1 |
ts |
Instant coffee granules; crushed |
1/4 |
ts |
Cream of tartar |
1/8 |
ts |
Salt |
1/2 |
c |
Granulated sugar |
2 |
tb |
Unsweetened cocoa powder |
2 |
c |
Coconut flakes |
INSTRUCTIONS
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@prodigy.com (MS MARY E SPERO) on 9 No, v 1997
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