Instructions: Preheat oven to 300 degrees F. In large bowl use an electric mixer to beat the egg whites until stiff peaks form. Gradually beat in sugar. Add vanilla. With a rubber spatula gently fold 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 minutes. Remove to racks to cool.

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 enough without an electric mixer.

* This cookie must be handled a little more carefully than most as it forms a white shell which causes it to be slightly delicate.

Difficulty: Easy.

Time: 20 minutes preparation, 30 minutes baking and cooling.

Precision: Approximate measurement OK.

Iris Niswander

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.