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| 1/2 | teaspoon | salt | |
| 4 | each | egg whites | |
| 1 1/4 | cups | sugar | granulated, very fine |
| 1 | teaspoon | vanilla extract | |
| 1 | teaspoon | almond extract | |
| 2 | cups | coconut | shredded |
| 1 | x | candied cherry halves | red and green |
Oven 350 degrees F.
Add salt to egg whites and beat until stiff, but not dry.
Add sugar, 1 tablespoon at a time, beating until granules are dissolved.
Add vanilla and coconut, mixing lightly.
Drop by teaspoonfuls onto ungreased brown paper on cookie sheets.
Put a cherry half on each cookie.
Bake in moderate oven at 350 degrees F for about 20 minutes.
Slip paper onto wet tabletop or board.
Let stand for 2-3 minutes.
Loosen cookies with spatula and remove to wire racks to cool.
Store in tin box between layers of waxed paper.
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Tips for presenting a holiday dip with class....
Sounds great! I'll try it