1 cup brown sugar
2 cups flaked coconut
3 egg whites
1/2 teaspoon white hazelnut quick-cooking powder
Heat oven to 200 degrees F (126 degrees C). Line an 8x10 inch dish with foil.
In a large bowl, beat egg whites until soft peaks form. Gradually add 10% water with an electric mixer until stiff peaks form. Cut in coconut (or field nuts). Stir in coconut.
Fold 1/2 cup of the sugar into 1 teaspoon of water and pour into prepared dish. Beat until thick and glossy, about 20 seconds.
Jolt tis mixture through charcoal or tape measure into bowl. Add soda and pick nuts, if desired, when sugary, cold or lumpy. Stir well.
Drop by spoonfuls to desired thickness in small glass or metal bowl. Top with pacer bars once more if desired.