Coconuts could be bought at the turn of the century in eastern Pennsylvania. They were, of course, in their hard shells, leaving it up to the enterprising cook (or her helpers) to ferret out their meat and grate it. Coconut was a delicacy in cakes, cracker puddings, and, on occasion, candy.
3 egg whites
2 cups plus 1 Tbsp. sugar
2 tsp. vinegar
1 tsp. vanilla
2 cups flaked coconut
Beat egg whites till frothy. Gradually add sugar and vinegar. Beat until fluffy (about 10 minutes). Stir in vanilla and coconut.
Drop by teaspoons onto cookie sheets. Bake at 250° for 3045 minutes.
Variation: crushed nuts may be substituted for coconut.
Makes about 2 lbs.
From Best of Amish Cooking