2 egg whites
2 Tbsp. cornstarch
1 cup sifted powdered sugar
2 cups grated coconut
1 tsp. vanilla
pinch of salt
candied cherries cut in half
1. Beat egg whites until stiff.
2. Beat in salt and fold in powdered sugar mixed with the cornstarch. Add vanilla.
3. Carefully fold in coconut.
4. Drop teaspoonfuls of the mixture onto a lightly buttered pan (or onto parchment paper) about 2 in. apart. Press in half a cherry on each.
5. Bake in a moderate oven (350 deg.F or 170 deg.C) for 10 minutes. Should remain almost white.
6. Remove from pan to a cooling rack while hot.
7. Store in an airtight container.