Book of American Baking / A Practical Guide Covering Various Branches of the Baking Industry, Including Cakes, Buns, and Pastry, Bread Making, Pie Baking, Etc.

by Various

Cocoanut Kisses.

In a bright kettle put 1 pound finely grated cocoanut, 1½ pounds powdered sugar and sufficient white of eggs to make a medium soft mass. Place on fire and heat until unable to bear the finger in it any longer, stirring constantly. Take off fire and let cool. Then add 4 ounces of stale pound cake crumbs and 4 ounces of flour and sufficient white of egg until the mass can be handled with bag and tube. Then lay them out on greased and dusted sheet pans like almond macaroons. Care must be taken when heating; use only pound cake crumbs, and do not let them stand and become crusted or they will not crack nicely.