Holiday cookies with coconut and almonds

Coconut and almonds give this cookie a distinctive flavor.


(5 dozen)


  1. Preheat oven to In large bowl use an electric mixer to beat the egg whites until stiff peaks form.
  2. Gradually beat in sugar. Add vanilla.
  3. With a rubber spatula gently fold in coconut.
  4. Drop by rounded tspfuls onto greased, floured cookie sheets. Press an almond in center of each cookie.
  5. Bake at for 20 to 25 minutes.
  6. Remove to racks to cool.


It is a lot of work to beat the egg whites enough without an electric mixer.

For me the almonds are required.

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 
AT&T Bell Laboratories, Columbus, Ohio, USA 
Recipe last modified: 16 Dec 86

Original header

Date: Wed, 28 Jan 87 08:38:29 PST
From: iln@cbdkc1.uucp (Iris Niswander)
Approved: reid@decwrl.UUCP
Subject: RECIPE: Coconut meringue drops
Organization: AT&T Bell Laboratories, Columbus, Ohio, USA

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