4 egg whites
2/3 cup sugar
½ cup Pillsbury’s Best All Purpose or Unbleached Flour
1/8 teaspoon salt
1 (8-oz.) can crushed pineapple, well drained
4 cups coconut
Heat oven to 325º F. Line 2 cookie sheets with parchment paper or grease and lightly flour. In large bowl, beat egg whites until foamy. Gradually add sugar 1 tablespoon at a time, beating until stiff peaks form. Lightly spoon flour into measuring cup; level off. Fold in flour and salt. Stir in pineapple and coconut. Drop dough by tablespoonfuls 2 inches apart onto parchment-lined cookie sheets.
Bake at 325º F for 12 to 17 minutes or until set and lightly browned. Cool 1 minute; remove from cookie sheets. Cool completely. 24 cookies.
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