2 Egg whites
3/4 c Granulated sugar
1 ds Salt
1 ts Vanilla
1/4 c All-purpose flour
1 pk Shredded coconut; (7-oz)
Recipe by: St. Louis Post-Dispatch 3/4/96 Preheat oven to 325 degrees. Line 2 cookie sheets with foil. In medium bowl, beat egg whites, sugar, salt and vanilla. Add flour and blend well. Fold in coconut. Drop by teaspoonfuls onto cookie sheet 1 inch apart. Bake for 15 to 20 minutes. Let cool on cookie sheet. Remove and store tightly The recipe was originally published in “Favorites of America’s Favorites” by Ruby Jeanne Caldwell (Quinlan Press). —–