Coconut-crunch Torte Recipe
Ingredients
1 cup graham-cracker crumbs
1/2 cup chopped flaked coconut
1/2 cup chopped California walnuts
4 egg whites
1/4 teaspoon salt
1 teaspoon vanilla
1 cup sugar
1 pint butter-brickie ice cream
Directions
Combine crumbs, coconut, and nuts.
Beat egg whites with salt and vanilla to soft peaks; gradually add sugar, beating till very stiff peaks form and all sugar has dissolved.
Fold crumb mixture into egg whites: Spread in well greased 9 inch pie plate.
Bake at 350° about 30 minutes.
Cool.
Cut in 6 to 8 wedges; top with scoops of ice cream.
Beat egg whites with salt and vanilla to soft peaks; gradually add sugar, beating till very stiff peaks form and all sugar has dissolved.
Fold crumb mixture into egg whites: Spread in well greased 9 inch pie plate.
Bake at 350° about 30 minutes.
Cool.
Cut in 6 to 8 wedges; top with scoops of ice cream.
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