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Add a photoServings: 5
Ingredients
- 3 x Egg whites
- 1 c. Sugar
- 1 tsp Vanilla
- 1 c. Coconut, shredded Almonds, whole, unblanched (optional)
Directions
- Preheat oven to 300 degrees F. In large bowl use an electric mixer to beat the egg whites till stiff peaks form. Gradually beat in sugar. Add in vanilla. With a rubber spatula gently mix in coconut.
- Drop by rounded teaspoonfuls onto greased, floured cookie sheets. Press an almond in center of each cookie. Bake at 300 degrees F. for 20 to 25 min. Remove to racks to cold.
- NOTES:* Holiday cookies - Coconut and almonds give this cookie a distinctive flavor. For me the almonds are required.
- * It is a lot of work to beat the egg whites sufficient without an electric mixer.
- * This cookie must be handled a little more carefully than most as it forms a white shell that causes it to be slightly delicate.
- Difficulty: Easy.
- Time: 20 min preparation, 30 min baking and cooling.
- Precision: Approximate measurement OK.
- Iris Niswander
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 49g | |
| Recipe makes 5 servings | |
| Calories 187 | |
| Calories from Fat 23 | 12% |
| Total Fat 2.79g | 3% |
| Saturated Fat 2.47g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2mg | 0% |
| Potassium 32mg | 1% |
| Total Carbs 41.37g | 11% |
| Dietary Fiber 0.7g | 2% |
| Sugars 40.59g | 27% |
| Protein 0.28g | 0% |
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