Coconut Kisses
Yield
servingsPrep
25 minCook
20 minReady
45 minLow Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | teaspoon |
salt
|
|
| 4 | each |
egg whites
|
*
|
| 1 ¼ | cups |
sugar
very fine |
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | teaspoon |
almond extract
|
*
|
| 2 | cups |
coconut
shredded |
*
|
| 1 | x |
candied cherries
halved, red and green |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2.5 | ml |
salt
|
|
| 4 | each |
egg whites
|
*
|
| 296 | ml |
sugar
very fine |
|
| 5 | ml |
vanilla extract
|
|
| 5 | ml |
almond extract
|
*
|
| 473 | ml |
coconut
shredded |
*
|
| 1 | x |
candied cherries
halved, red and green |
*
|
Directions
Oven 350℉ (180℃).
Add salt to egg whites and beat until stiff, but not dry.
Add sugar, 1 tb. 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℉ (180℃) F for about 20 minutes.
Slip paper onto wet tabletop or board.
Let stand for 2 to 3 minutes.
Loosen cookies with spatula and remove to wire racks to cool.
Store in tin box between layers of waxed paper.
