1/2 pound sugar
3/4 pound cocoanut
4 egg whites
Vanilla
Add enough water to the sugar to moisten it. Let it boil for about 15 minutes or until it threads. Then add this to the stiffly beaten egg whites, mix in the cocoanut and vanilla. Drop in cone shapes upon slightly greased and floured tins. Unsweetened cocoanut is best. Bake in a cool oven.
Submitted by Miss Anna Nelson of St. Louis
