• 4 egg whites (1/2 cup)
• 1 1/4 cups sugar
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla
• 2 1/2 cups shredded or flaked coconut

Heat oven to 325º. Lightly grease cookie sheet, or cover with baking parchment paper. Beat egg whites in large bowl with electric mixer on high speed until foamy. Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy (do not underbeat). Stir in salt, vanilla and coconut.

Drop mixture by heaping teaspoonfuls about 2 inches apart onto cookie sheet. Bake 15 to 20 minutes or until set and light brown. Cool 5 minutes; carefully remove from cookie sheet to wire rack.

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1. Coconut Macaroon Bars
2. Chocolaty Meringue Stars
3. Walnut Biscotti

• 1 cup packed brown sugar
• 1/2 cup shortening
• 1 teaspoon vanilla
• 1 egg
• 1 2/3 cups whole wheat flour
• 1/4 teaspoon salt

FIG FILLING

• 1 1/3 cups finely chopped dried figs
• 1/4 cup sugar
• 1/3 cup finely chopped nuts
• 1/3 cup water
• 1 teaspoon grated orange peel

Preparation:
Prepare Fig Filling. Heat oven to 375º. Beat brown sugar, shortening,
vanilla and egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour and salt.

Divide dough into thirds. Pat each third into rectangle, 12 × 4 inches, on waxed paper. Spoon one third of the filling lengthwise down center of each rectangle in 1 1/2-inch-wide strip. Fold sides of dough over filling, using waxed paper to help lift and overlapping edges slightly. Press lightly to seal. Cut into 1-inch bars. Place seam sides down about 1 inch apart on ungreased cookie sheet. Bake 12 to 14 minutes or until light brown. Remove from cookie sheet to wire rack.

FIG FILLING:

Heat all ingredients over medium heat about 5 minutes, stirring frequently, until thickened.

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1. Cranberry Orange Cookies
2. Walnut Biscotti
3. Cream Cheese Brownies

• 1 cup granulated sugar
• 1/2 cup packed brown sugar
• 1 cup butter or margarine — softened
• 1 teaspoon grated orange peel
• 2 tablespoons orange juice
• 1 egg
• 2 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups coarsely chopped fresh or frozen cranberries
• 1/2 cup chopped nuts, if desired
• Orange Frosting — (recipe follows)

ORANGE FROSTING

• 1 1/2 cups powdered sugar
• 1/2 teaspoon grated orange peel
• 3 tablespoons orange juice

Preparation:

Heat oven to 375º. Beat sugars, butter, orange peel, orange juice and egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and salt. Stir in cranberries and nuts.

Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 12 to 14 minutes or until light brown. Remove from cookie sheet to wire rack. Cool completely. Spread with Orange Frosting.

ORANGE FROSTING:
Mix all ingredients until smooth and spreadable.

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2. Chocolate-Orange-Chocolate Chip Cookies
3. Inside-Out Chocolate Chip Cookies

• 1 cup margarine
• 2 cups confectioners’ sugar
• 2 cups all-purpose flour

Filling:

• 4 teaspoons lemon juice
• Grated rinds of 2 lemons
• 4 eggs, well beaten
• 2 cups granulated sugar
• 1 teaspoon baking powder
• 4 tablespoons flour
• 1 cup shredded coconut

Preparation:

1. Mix margarine, confectioners’ sugar and flour.
2. Spread in 15 x 10-inch jellyroll pan. Bake at 350 degrees F for 15 minutes until pale tan. Cool.
3. Mix remaining ingredients. Pour over crust.
4. Bake for 25 minutes at 350 degrees F.
5. Cut into bars.

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2. Nancy Reagan Vienna Chocolate Bars recipe
3. Toffee Bars

• 3/4 cup sugar
• 3/4 cup butter or margarine — softened
• 1 egg white
• 1 3/4 cups all-purpose flour
• 1/4 cup baking cocoa
• 1 3/4 cups (about) cherry preserves
• Chocolate Drizzle — (recipe follows)

CHOCOLATE DRIZZLE

• 2/3 cup semisweet chocolate chips
• 1 tablespoon shortening

Beat sugar, butter and egg white in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour and cocoa. Cover and refrigerate about 2 hours or until firm.

Heat oven to 350º. Shape dough into 1-inch balls. Press each ball in bottom and up side of each ungreased sandbakelse mold, about 1 3/4 × 1/2 inch. Spoon about 1 1/2 teaspoons cherry preserves into each mold. Place on cookie sheet.

Bake 12 to 15 minutes or until crust is set. Cool 10 minutes; carefully remove from molds to wire rack. Cool completely. Drizzle with Chocolate Drizzle.

CHOCOLATE DRIZZLE:

Melt ingredients over low heat, stirring occasionally, until smooth.

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