posted by kmorris 03-24-100 1:08 AM
from the Ketchum Kitchen site, test kitchen in San Francisco.
4 egg whites (1/2 cup)
1 1/4 cups sugar
1/4 teaspoon salt
1 tablespoons honey
2 1/2 cups shredded coconut, preferably unsweetened
1/4 cup all-purpose flour
1 teaspoon vanilla extract
Preheat oven to 350 degrees.
In a large saucepan, with a heavy bottom, stir the egg whites, sugar, salt and honey over moderate heat until warm. When the egg whites are warm, mix in the coconut and flour. Continue to cook, stirring constantly, until the mixture is slightly dry. (The bottom of the pan may begin to scorch). Remove from heat.
When cool enough to handle, form the coconut mixture into 2-inch balls, and place evenly spaced, on a parchment-lined baking sheet.
Bake clusters for 18 to 20 minutes, turning the pan as necessary to brown them evenly. Cool.
Store up to a week.
Coconut Clusters are very good if you dip the bottoms in melted chocolate, and refrigerate until the chocolate is cool. Makes 30 clusters
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