1 egg white
1/4 c. instant dry milk
1 tbsp. water
3/4 c. brown sugar
1/8 tsp. salt
1 tbsp. flour
1 c. nuts
1 c. coconut (optional)

Beat egg white, milk and water with electric mixer at high speed until stiff. Beat in brown sugar, a tablespoon at a time to make a thick glossy meringue-like mixture. Scrape sides of bowl often. Fold in salt, flour and nuts; coconut if used. Drop teaspoonfuls of mixture onto greased and floured cookie sheet. Bake at 325 degrees 15 minutes or until light brown. Remove and cool on wire rack. Yield: 2 dozen.