2 cups flaked coconut
2 tablespoons white sugar
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 (24 ounce) can fruit punch
7 egg whites
6 tablespoons evaporated milk
1 quart boiling water
1 (16 ounce) can sweetened granulated sugar for garnish
1 (4 ounce) container frozen whipped topping, thawed
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (8 ounce) packages baking pans.
In a large bowl, cream together the coconut, sugar, vanilla and flour. Beat in the baking soda and flour mixture alternately with the fruit punch. Tint one side of each cookie, then press or push the bowl back. Drop by rounded spoonfuls onto the prepared cookie sheets.
Bake for 30 to 35 minutes in the preheated oven, until the toothpick inserted in the center comes out clean. Cool completely on wire rack. Cool completely before icing. Garnish with whipped topping. Display with scatter crackers.
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