Ingredients
3 egg whites
1 cup sugar
1 tsp vanilla
1 cup coconut, shredded
1 almonds, whole, unblanched (optiona, l)
Directions
Preheat oven to 300 degrees F. In large bowl use an electric mixer
to beat the egg whites until stiff peaks form. Gradually beat in
sugar. Add vanilla. With a rubber spatula gently fold in coconut.
Drop by rounded teaspoonfuls onto greased, floured cookie sheets.
Press an almond in center of each cookie. Bake at 300 degrees F. for
20 to 25 minutes. Remove to racks to cool.
NOTES:
* Holiday cookies -- Coconut and almonds give this cookie a
distinctive flavor. For me the almonds are required.
* It is a lot of work to beat the egg whites enough without an
electric mixer.
* 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
: {cbosgd,cbatt}!cbdkc1!iln
: Copyright (C) 1986 USENET Community Trust
Servings: 5 dozen
Coconut Meringue Drops Recipe brought to you by Recipe Ideas
Categories: Dessert; Fruit
The History of Recipes
It is quite feasible to trace the history of transcribed cooking instructions way back into the distant past, in fact as far into history as pharonic Egypt, and maybe even further. However, generally, these early records were just primitive hieroglyphic instructions for preparing food.
Interestingly, the most ancient recipe discovered so far, according to food historians are some clay tablets in ancient Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel blissful. As we move into The time of the romans 25BC a man called Apicius assembled a number of documents showing how to cook the recipes cooked by wealthy Romans. In his publication, he recounts how the meals of wealthy Romans were split into hors d`oeuvre, entrees and dessert, something that is very familiar to us today. This early Roman chef describes how the Romans used many herbs and spices, including many that are still in use today for example bay, mint and asafoetida. Later, in the 15th century, the Crusaders brought back a variety of foods and herbs from middle-east cuisine, including spices such as coriander, parsley, and rosemary. These new foods and spices prompted a surge in publications on food, some of which are kept safe in private libraries. By the time we get to the twentieth century, recipe books are greatly in demand mostly as a result of higher levels of literacy, leisure time and having more money to spend. Like it or not, the introduction of TV brought us TV chefs and the demand for the accompanying recipe books. Which brings us neatly up to date and the internet revolution, permitting everybody to search through thousands of recipes like the ones you can find on our web site. |
We hope you enjoy this Coconut Meringue Drops recipe.
