|
|
Directions:
Beat the white of one egg; add one-half cup of sugar with a flavoring of
vanilla, fold in one cup of shredded cocoanut, drop by teaspoonfuls on a
well-greased baking-pan, inverted, and bake for about ten or twelve
minutes in a slow oven. Remove from pan when cookies are cold.
The Most Popular Cookie Cookbooks
• The Confetti Cakes Cookbook: Spectacular Cookies, Cakes, and Cupcakes from New York City's Famed Bakery• The King Arthur Flour Cookie Companion: The Essential Cookie Cookbook• Everything Kids' Cookbook: From Mac ' N Cheese to Double Chocolate Chip Cookies-All You Need to Have Some Finger Lickin' Fun (Everything Kids Series)• Betty Crocker's Cooky Book• Pie in the Sky Successful Baking at High Altitudes: 100 Cakes, Pies, Cookies, Breads, and Pastries Home-tested for Baking at Sea Level, 3,000, 5,000, 7,000, and 10,000 feet (and Anywhere in Between).• Baking: From My Home to Yours• Cookie Craft: From Baking to Luster Dust, Designs and Techniques for Creative Cookie Occasions• Martha Stewart's Cookies: The Very Best Treats to Bake and to Share (Martha Stewart Living Magazine)• Martha Stewart's Baking Handbook• The Joy of Vegan Baking: The Compassionate Cooks' Traditional Treats and Sinful Sweets |
|
|
