Coconut Drops, 1950s White House treats

I’m in charge of both the program and treats for an upcoming literary club meeting. The program is about Chef Francois Rysavy, who was in charge of the White House kitchen from 1955 to 1957, during the Eisenhower administration. My culinary offering will be based on recipes and menus from Rysavy’s book (White House Chef, first published by Putnam in 1957).

These Coconut Drops are one of the many cookie offerings (10 lbs. in all) that the chef prepared for a tea Mamie Eisenhower hosted in 1957 for 450 ladies. I will be hosting considerably fewer ladies, and serving lots less cookies!

Coconut Drops   Makes 42 small meringue cookies

Light and airy, these egg white based cookies contain a minimum of fat and no grains, making them gluten free.

¼ teaspoon cream of tartar

Dash of salt

3 large egg whites

½ cup granulated sugar

1 teaspoon vanilla

½ cup flaked sweetened coconut, toasted*

1 tablespoon unsweetened cocoa

1. Preheat oven to 250°.
2. Combine cream of tartar, salt, and egg whites in a large bowl; beat with a mixer at medium speed until soft peaks form.
3. Add sugar, 1 tablespoon at a time, beating at high speed until stiff peaks form.
   
4. Add vanilla; beat just until blended (do not overbeat).
5. Gently fold in coconut.
   
6. Drop by rounded tablespoons (a small cookie dipper works well for this task) 2" apart, onto 3 baking sheets (I used 2 half pans & 1 quarter pan) covered with parchment paper.
   
7. Bake at 250° for 1 hour until very lightly browned and almost crisp, switching baking sheets and rotating front to back halfway through baking time.

   

   Rotate cookies after 30 minutes in the oven.

8. Remove from oven.
9. Cool for 25 minutes (meringues will crisp as they cool).
10. Sprinkle evenly with 1 tablespoon cocoa. (I moved them all together in a tight formation for sprinkling.)
    
11. As soon as meringues have cooled completely pack them into an air-tight container. Keep a cool part of the kitchen, or even in the fridge. As long as they stay cool and dry, they will last for weeks. They also freeze well. Note—Made primarily of sugar and egg whites, meringues are hydroscopic. This means that they absorb moisture from the air and will start to soften and 'weep' after just a few hours on the counter.

Toasting coconut in a skillet—Place desired amount of coconut flakes in a large skillet. Cook over medium heat, stirring frequently, until the flakes are mostly golden brown. If the coconut is sweetened it tends to brown faster so, it will take less time. Note: Toasting the coconut enhances the flavor and adds a bit of a crunch to these cookies.

Coconut toasting in the skillet.

Other White House confections that I’ll be serving include:

Almond Bars     Presidential Whip 
Puff Paste Cookies 

Recipe without photos . . .

Coconut Drops   Makes 42 small meringue cookies

Light and airy, these egg white based cookies contain a minimum of fat and no grains, making them gluten free.

¼ teaspoon cream of tartar

Dash of salt

3 large egg whites

½ cup granulated sugar

1 teaspoon vanilla 

½ cup flaked sweetened coconut, toasted*

1 tablespoon unsweetened cocoa

1. Preheat oven to 250°.
2. Combine cream of tartar, salt, and egg whites in a large bowl; beat with a mixer at medium speed until soft peaks form.
3. Add sugar, 1 tablespoon at a time, beating at high speed until stiff peaks form.
4. Add vanilla; beat just until blended (do not overbeat).
5. Gently fold in coconut.
6. Drop by rounded tablespoons (a small cookie dipper works well for this task) 2" apart, onto 3 baking sheets (I used 2 half pans & 1 quarter pan) covered with parchment paper.
7. Bake at 250° for 1 hour until very lightly browned and almost crisp, switching baking sheets and rotating front to back halfway through baking time.
8. Remove from oven.
9. Cool for 25 minutes (meringues will crisp as they cool).
10. Sprinkle evenly with 1 tablespoon cocoa. (I moved them all together in a tight formation for sprinkling.)
11. As soon as meringues have cooled completely pack them into an air-tight container. Keep a cool part of the kitchen, or even in the fridge. As long as they stay cool and dry, they will last for weeks. They also freeze well. Note—Made primarily of sugar and egg whites, meringues are hydroscopic. This means that they absorb moisture from the air and will start to soften and 'weep' after just a few hours on the counter.

Toasting coconut in a skillet—Place desired amount of coconut flakes in a large skillet. Cook over medium heat, stirring frequently, until the flakes are mostly golden brown. If the coconut is sweetened it tends to brown faster so, it will take less time. Note: Toasting the coconut enhances the flavor and adds a bit of a crunch to these cookies.