COCOANUT CAKES
Mix thoroughly
2 ½ cups shredded cocoanut
⅔ cup condensed milk and
1 teaspoon vanilla.
Beat
2 egg whites until stiff, combine mixtures, shape into cakes, using a knife and spoon, and allowing 1 rounding tablespoon mixture to each cake.
Place on greased tin sheets 1 inch apart. Bake in moderate oven or at 350 degrees F. for 20 minutes.