Next up were the “Kisses” on pg. 121 in the Company Best section of the Cooky Book. These were a bit like biting into a cloud.

I can’t recall ever making meringue cookies, but I think these are similar.

First the egg whites are beaten until frothy. Next, the sugar was added, and the mixture beaten until stiff and glossy. I used powdered egg whites because we were running low on eggs, and I didn’t want to run out before we had to go to the grocery store again. (If you’re reading this in the future, these were made during the COVID-19 pandemic, when going to the grocery store was … nerve-wrecking.) The powdered egg whites worked just fine. Previously, I had only used them for royal icing, which doesn’t require beating them, so I was a little worried how they would work. But, no problems here.

Then the salt, vanilla and coconut are stirred in. The mixture is dropped by spoonfuls on a baking sheet. The recipe says to use ungreased brown wrapping paper on the sheet, which would then require “steaming” to get the cookies off. However, I used parchment paper instead, which worked well — I had no problem just pulling them off of the parchment paper after they were baked.

Finally, they are baked for about 20 minutes until lightly browned.

I worried that I was making these too big, but I ended up making more than the recipe said I would, so I guess not? Still, I think they would have been a bit better if they were smaller.

In any case, they were quite yummy. The texture was light and fluffy with a bit of chew from the coconut. As my friend said, it was like eating a coconut cloud.

Bottom line: These were light, sweet, coconut-y cookies with a delicate texture. The were a bit crumbly, once you bit into them, so I would make them smaller (bite-sized) if I make them again. However, they were so light and airy that it was hard to eat only one. Yum!