“Farm Journal’s Country Cookbook” – Edited by Nell B. Nichols
1/4 tsp. salt
1/2 cup egg whites (4 medium)
1-3/4 cup sugar
1/2 tsp. vanilla or almond extract
2-1/2 cup shredded coconut
* Add salt to egg white and beat until foamy. Gradually beat in sugar. Continue beating until mixture stands in stiff peaks and is glossy. Fold in vanilla and coconut.
*Drop by heaping teaspoonfuls 2″ apart onto greased baking sheet. Bake in slow oven (325 deg. F.) 20 minutes, or until delicately browned and set. Remove from baking sheet and cool on racks. Makes about 3 dozen.