"A pop in your mouth treat, light and delicious, combining the flavor of coconut and any flavor gelatin. This recipe used cherry, and was piped out using a cookie press with the star tip. Could just as easily be spooned out, ending with a swirl on top. I developed this after making chocolate meringue kisses, and deciding I'd like a light fruit flavor."
Preheat over to 250. Line baking sheets with parchment paper.
In a small bowl combine first three ingredients.
In a medium bowl beat egg whites with electric mixer until foamy. Gradually beat in 1/4 cup granulated sugar until stiff peaks form. Gently fold in coconut mixture. Pipe or spoon into 2 inch stars or mounds on prepared baking sheets. Bake one hour without opening oven door. Remove from oven and place sheets on cooling racks, leaving cookies to cool completely on the baking sheets. Store in airtight container or refrigerator. Makes 24 cookies.