Coconut Crunch Torte -- Quad-Cities Online Recipe Book
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Desserts:

Coconut Crunch Torte

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Ingredients

1 cup graham cracker crumbs
1/2 cup coconut
1/2 cup nuts, optional
4 egg whites
1/4 teaspoon salt
1 teaspoon vanilla
1 cup sugar
1 pint ice cream or frozen whipped topping, thawed

Instructions

Beat egg whites to foamy with salt and vanilla. Add sugar slowly and beat until peaks form. Fold in crumbs, coconut and nuts if desired. Spread into greased 9-inch pie pan. Bake at 350 degrees about 30 minutes. Cool. Cut in pie wedges and serve with ice cream or whipped topping.

Barbara Young
Morrison




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