Sort of a meringue with coconut and nuts.
From a box sold in Canby, Oregon.
Coconut Crunch Torte
- 1 c. graham cracker crumbs
- 1/2 c. chopped moist coconut
- 1/2 c. chopped nut meats
4 egg whites, beaten stiff
1/4 tsp. salt
1 tsp. vanilla
1 cup sugar
Combine cracker crumbs, coconut and nuts; beat egg whites with salt and vanilla till foamy; add sugar gradually; continue beating till egg whites form stiff peaks.
Fold in cracker crumbs–spread on well-greased 9″ pie pan or 10x6x1-1/2 baking ban.
Bake (350 deg.) about 30 minutes. Cut in wedges and top with whipped cream.