ksul-uasc-mscc224_037
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Status: Complete
Coconut Macaroons (24)
2 egg whites | ¼ t salt |
⅔ C sugar or 1 C brown sugar | ½ t vanilla |
1 C finely shredded coconut |
When the egg whites are partially
beaten begin adding the sugar in 2 TB
portions, beating after each addition. Just
before the last portion, add salt and vanilla.
Fold in the coconut. Take up heaping ts [teaspoons]
and push onto a well greased baking sheet.
Bake in a slow oven - 275° - until dry
on the surface, or from 20 to 30 min. To
test, lift one from the pan and let it stand
for a minute. If it holds its shape, take
from oven and remove macaroons while still warm.
Cornflake Kisses (24)
1 egg white | 1/2 C shredded coconut or chopped nuts |
½ C sugar | |
¼ t salt | 1 C cornflakes |
½ t vanilla |
Follow directions for above.
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