3 cups flaked coconut
2 tablespoons all-purpose flour
1 tablespoon ground cinnamon
1 tablespoon ground nutmeg
1 1/2 teaspoons ground nutmeg
1 1/2 cups milk
12 large egg whites
2 tablespoons lemon juice
Preheat oven to 350 degrees F (175 degrees C).
In a shallow baking dish combine coconut, flour, cinnamon, nutmeg, nutmeg and nutmeg. Mix well and pour 1/2 cup of mixture into ungreased pastry bag fitted with a 3/4-inch package of twine or thread. Package should be about 12 items.
Frost mixture evenly by lightly pressing butter against bag; set aside. Press remaining mixture tightly into pastry bag with pastry tip toward bottom. Seal and stiffen pastry bag with toothpicks. Place baked pastry in a lightly greased 9x13 inch pie pan.
In a small bowl, mix together milk and egg whites. (Also substitute lemon juice with 1/2 cup.) Pour mixture over baked crust and refrigerate for 2 hours, or until firm.