3 c. sugar
3/4 c. clear corn syrup
3/4 c. cranberry juice cocktail
2 egg whites
1/2 (3 oz.) pkg. strawberry gelatin
1 c. chopped nuts
1 c. flaked coconut

In a 2 quart saucepan, combine sugar and cranberry juice cocktail. Stir until sugar dissolves over medium heat. Then cook without stirring at a boil until 250 degrees on a candy thermometer. In an electric mixer, beat egg whites until they hold soft peaks. Gradually beat in gelatin, 1 teaspoon at a time, until mixture holds stiff peaks. Gradually in a thin stream, beat in sugar and syrup. Beat until mixture just begins to dull; fold in nuts.

Line cookie sheets with foil and coat lightly with non-stick cooking spray. Drop cookies by teaspoon onto sheets. Sprinkle with coconut and let stand at room temperature until firm. Store in a air-tight container in a cool, dry place. Makes 48.