Orange Blossom Creams

1. 1

   Beat egg whites and cream together, then add vanilla and salt. Add 1/4 of sugar at a time and repeat until all is used.

2. 2

   Last, blend in the butter and knead the mixture until it is firm and dry.

3. 3

   Place in a covered bowl and set aside for several hours. Shape into 35 pieces the size of a hickory nut; press a piece of orange peel into center of each piece, leaving part of the peel exposed.

4. 4

   Roll each in moist coconut.

* Per serving · 4 servings · Values may vary.

No additional tips available.