CENTENNIAL COCONUT CAKES

            4 oz dried, ground coconut            ⅛ tsp salt
            1 tsp coconut or salad oil            1 egg white
            2 ounces powdered sugar               

Combine the coconut with the oil and mix well. Stir in the sugar and salt.

Beat the egg white to soft peaks. Fold in the coconut mixture.

Drop by rounded tablespoons, rolling into a ball, on a sheet covered in parchment paper; bake at 250° for 30-45 minutes. Makes 12.

Adapted from the “Centennial Cook Book & General Guide” (1876). Discover more vintage recipes at the Padgett Sunday Supper Club (clubpadgett.com)!