| 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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