2 egg whites, at room temperature

7 tbsp. sugar

1 1/4 cup fine coconut

1 cup icing sugar

2 tbsp. strong coffee

2 tbsp. butter

Melted semi-sweet chocolate

Beat egg whites until stiff. Gradually add sugar and continue to beat. Fold in coconut. Using a pastry tube or spatula, shape the batter into fingers, 3 inches long and 3/8 inch wide on ungreased cookie sheet. Bake in a moderate oven 375 deg. for about 8 minutes. Cool on pan. Remove with spatula and place together in pairs with filling.

Make filling by creaming butter, add icing sugar and mix to a smooth paste with coffee. Dip each end in melted semi-sweet chocolate. (any favourite filling could be used, would be delicious with lemon curd)