Beat egg whites in large bowl till stiff but not dry.
Gradually add 1/4 cup sugar, beating well after each addition.
Add flavorings.

Sift remaining dry ingredients; add coconut and mix well.
Fold into meringue in three additions. Cover cookie sheet
with brown paper and drop macaroons by spoonfuls.

Bake in slow oven, 325 deg. F., about 25 minutes, or until
delicately browned. Place wet cloth under brown paper on
cookie sheet and leave a few seconds until macaroons can be
carefully removed. Cool ona rack. Top with chocolate icing
if desired.

COCONUT MACAROONS
2/3 cup sweetened condensed milk
3 cups shredded coconut
1 teaspoon vanilla extract
3/4 teaspoon almond extract

Mix all ingredients. Drop by tablespoonfuls, about 1
inch apart, on well-greased baking sheet.

Bake in moderate oven, 350 deg. F., about 8 to 10 minutes
or until delicately browned around the edges. Remove from
baking sheet immediately. Makes about 30 cookies.

JANICE’S MACAROONS

22/3 cups flaked coconut

3/4 cup sweetened condensed milk
1 egg, beaten

1/4 teaspoon almond extract

Combine ingredients thoroughly. Allow to stand for 2
to 3 minutes. Drop by heaping teaspoonfuls on brown paper
placed on cookie sheet. Flatten slightly. Bake in moderate
oven, 350 deg. F., about 25 minutes, or until golden brown,

PERSIAN MERINGUES
1/2 cup walnuts
1/4 cup dates
Grated rind of 1/2 orange

1/2 cup raisins

1/4 cup coconut

2 egg whites

7 tablespoons icing sugar
1/2 teaspoon vanilla

Put nuts, dates, rind, raisins and coconut through food
chopper. Form into little balls. If mixture is dry, moisten
with a little orange juice.

Beat egg whites until frothy. Gradually add sugar until
it is well-beaten in, and egg whites stand in peaks. Add
vanilla. Dip fruit balls in meringue. Place on greased baking
sheet and bake in slowoven, 325 deg. F., about 15 to 20 minutes
until slightly browned.

MUSHROOM COOKIES

2 egg whites
1 cup white sugar
1 cup blanched ground almonds

Beat egg whites till very stiff but not dry; add sugar
gradually, beating well after each addition. Divide egg
white mixture in half. Add almonds to one half.

Drop spoonfuls of almond mixture on greased cookie
sheet. Top each with small spoonful of white mixture. Bake
in slow oven, 325 deg. F., for 20 minutes, or until lightly
browned.

HONEY DEWS
egg whites
cup sugar
teaspoon cornstarch
teaspoon vanilla
cup chopped dates
cup walnuts

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Beat egg whites until frothy. Add sugar and cornstarch,
sifted together, gradually and continue to beat until stiff.
Cook in top of double boiler over hot water until sugar grains
all disappear and mixture coats a spoon thickly. Remove from
heat and add vanilla, dates and walnuts.

Drop by spoonfuls on well-greased cookie sheet. Bake in
Slow oven, 300 deg. F., for 15 to 20 minutes, or until golden
brown. (Watch baking carefully as they brown readily. - E. A.)

RAGGED ROBINS

2 egg whites, at room temperature
Pinch salt

1/4 teaspoon vanilla

1/2 cup white sugar

1/2 pound dates, cut up

1/2 cup cut-up glazed cherries

1 cup chopped walnuts

13/4 cups cornflakes

Add salt and vanilla. Stir in
Drop 2 inches apart on well-greased

Beat egg whites till stiff.
rest of ingredients.
baking sheet.

Bake in slow oven, 325 deg. F., for about 15 minutes or
until done. Remove from cookie sheets immediately. Cool on
rack.

MERINGUE CREAMS

2 egg whites

1/8 teaspoon cream of tartar
Dash salt

1/2 cup white sugar

1/2 teaspoon vanilla

Beat egg whites with cream of tartar and salt till stiff
but not dry. Add sugar, one tablespoon at a time, beating until
stiff after each additon. Fold in vanilla. Drop from teapoon
on baking sheet covered with heavy, unglazed brown paper.
Shape into small mounds diameter of a twenty-five cent piece.
Bake at 275 deg. F., for 40 to 60 minutes, or until lightly
browned.

Remove at once from paper. Crush flat side gently
with thumb while still warm, to form slight hollow. Shortly
before serving, fill hollow with sweetened whipped cream.
Place 2 filled meringues together.

NOTE: Brown sugar may be used instead of white, and 2/3
cup finely chopped nuts may be folded into meringue before
baking them.

CHOCOLATE PEPS

2 egg whites

1/8 teaspoon salt

1/8 teaspoon cream of tartar

1/2 cup sugar

1 (6-ounce) package chocolate chips

1/4 teaspoon peppermint extract or to taste

Place egg whites, at room temperature, into large bowl.
Beat until frothy. Add salt and cream of tartar. Beat until
stiff. Continue beating and add sugar, 2 tablespoons at a time.
When very stiff, but not dry, fold in chocolate and peppermint.

Drop by spoon onto heavy brown paper placed on a cookie
sheet. Bake ina slowoven, 300 deg. F., for 25 to 30 minutes or
until slightly browned. Remove from paper while slightly warm.

SNAPPY TURTLE COOKIES
1/2 cup butter

1/2 cup brown sugar

1 ess

1 egg yolk (reserve white)
3/4 teaspoon vanilla

11/2 cups all-purpose flour