9 ounces egg whites (about 8 total)
1/8 teaspoon salt
12 ounces granulated sugar
12 ounces powdered sugar
2 teaspoons vanilla
22 ounces shredded coconut
Yield: 9 dozen
1. Beat egg whites and salt on high speed until frothy, using whip attachment.
2. Combine sugars and add gradually to egg whites.
3. Add vanilla. Continue beating on high speed until stiff.
4. Carefully fold in coconut on low speed. Portion with No. 60 dipper 4x6 onto lightly greased or parchment-paper-lined 18x26-in baking sheets.
5. Bake at 325°F for 15 minutes.
Yield: 9 dozen
1/8 teaspoon salt
12 ounces granulated sugar
12 ounces powdered sugar
2 teaspoons vanilla
22 ounces shredded coconut
Yield: 9 dozen
1. Beat egg whites and salt on high speed until frothy, using whip attachment.
2. Combine sugars and add gradually to egg whites.
3. Add vanilla. Continue beating on high speed until stiff.
4. Carefully fold in coconut on low speed. Portion with No. 60 dipper 4x6 onto lightly greased or parchment-paper-lined 18x26-in baking sheets.
5. Bake at 325°F for 15 minutes.
Yield: 9 dozen
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