---------- Recipe via Meal-Master (tm) v8.05
       Title: Almond Coconut Twinkles/1953 Winner
  Categories: Cookies
       Yield: 1 servings
       1 c  All-purpose flour
       1 ts Baking powder
     1/4 ts Salt
     1/2 c  Shortening
     2/3 c  Sugar
       2    Egg whites
     1/4 ts Almond extract
     1/2 c  Coconut
            Chocolate frosting:; * see
      A senior winner in the 1953 Pillsbury Bakeoff.   Sift together the
   flour, baking powder and salt; set aside. Blend together the shorthening
   and sugar until creamy. Blend in slightly beaten egg whites and almond
   extract. Add dry ingredients along with the coconut. Mix thoroughly.
     Drop by rounded teaspoonsful onto greased baking sheets. Bake in
   preheated 375 degree oven for 10-12 minutes.  Cool on wire rack for a few
   minutes then frost. * Chocolate Frosting: Heat 1 square baking chocolate
   and 2 tablespoons of cream in the top of a double boiler over hot water
   until chocolate melts.  Stir until smooth then remove from heat.
   Immediately add 1 cup sifted confectioners' sugar, 2 egg yolks and 1/4
   teaspoon almond extract.  Blend well. Pat Dwigans