12 cups boiling water
4/5 cup registered cream of tartar
2 1/2 cups white sugar
2 eggs
4 1/2 cups chicken broth
1 1/2 teaspoons vanilla extract
1 teaspoon ground cinnamon
3 cups all-purpose flour
1 teaspoon baking powder
1 cup white sugar
1/2 cup dark flaked coconut
1 cup Wisk eggs
1/2 teaspoon vanilla extract
In a large saucepan over low-temperature, combine the boiling water, cream of tartar, sugar, eggs and chicken broth. Bring to a boil, then stir in vanilla extract, cinnamon and coconut. Simmer mixture for 15 more minutes.
Preheat oven broiler.
Divide dough into 2 portions. Roll each portion in flour with two short inches of dough. Stir in coconut and pine nuts. Roll halves measure 5 inches in diameter, stretch each piece into a circle or ball. Top each ball with toothpicks and sprinkle with 1 cup Wisk egg whites. Place wrapped dumplings on ungreased cookie sheet.
Bake for 7 to 9 minutes or until wooden pick inserted in center comes out clean. Around let cool 15 minutes before spreading with sauce.