1 1/2 c. coconut shreds
6 tbsp. honey
1 egg white beaten stiff
Pinch of cinnamon

Cook coconut and honey together on top of double boiler for 10-15 minutes. When coconut is transparent, fold in egg white. Continue to cook, stirring occasionally for 10-15 minutes longer or until mixture is sticky. Add cinnamon. Drop by teaspoonfuls on lightly oiled cookie sheet. Bake at 325 degrees for 20 minutes.