4 egg whites
1/4 cup water
2/3 cup sugar
2 teaspoons vanilla
1/2 teaspoon salt
1 tablespoon flour
2 ounces chocolate squares
2 1/2 cups shredded coconut
Beat egg whites and cold water; beat in sugar and vanilla. Add salt and flour and blend carefully. Fold in melted chocolate and coconut. Drop from a teaspoon onto {parhment} paper.
Bake in a 325-degree oven for 25 to 30 minutes.
Makes 2.5 dozen.
A vintage recipe card for a Linguini Supreme, made with linguini, Salad Supreme, Italian Dressing, celery, red pepper, green pepper, cucumbers, and tomatoes.
A vintage recipe card for a Cranberry Salad made with fresh or frozen cranberries, sugar, miniature marshmallows, pecans, and whipped cream.
A vintage handwritten recipe card for a Jell-O Ice Cream Salad, make this recipe with Jell-O, ice cream, and chopped fruit. This recipe is great with peaches.
