Coconut Crunch Torte

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.

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